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Country sourdough

Forklet Kitchen
Makes
4 loaves · about 3.5 kg
Active
25 min
Total
23 h 10 min
Start 21 h ahead VeganVegetarianPescatarianDairy FreeEgg FreeNut Free Bread+4 Precise · 100% Weighed
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4 loaves · about 3.5 kg · 25 min active · 23 h 10 min total

Start 21 h ahead VeganVegetarianPescatarianDairy FreeEgg FreeNut Free Bread+4 Precise · 100% Weighed

Method

  1. Mix with ; rest .

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  2. Add , and ; squeeze until absorbed.

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  3. Bulk ferment with 4 sets of folds in the first 2 hours.

    risen by about half, domed and jiggly

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  4. Divide into 4, shape and place in floured baskets.

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  5. Cold retard in the fridge.

    4 °CSafe to pause here

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  6. Bake covered at 250 °C for , then uncovered at 230 °C for .

    250 °Cdeep brown crustsounds hollow when tapped

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