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Country sourdough

Forklet Kitchen
Makes
2 loaves · about 1.7 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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2 loaves · about 1.7 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 .

  2. Add , and ; squeeze until absorbed.

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

    risen by about half, domed and jiggly

  4. Divide into 2, shape and place in floured baskets.

  5. Cold retard in the fridge.

    4 °CSafe to pause here

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

    250 °Cdeep brown crustsounds hollow when tapped