A round sourdough loaf with a deep golden crust, floured and scored in a cross-hatched grid that has burst open in the oven

Country Sourdough Loaf

by Ana Ferreira

4 loaves · about 3.6 kg

Levain

76 gstoneground whole wheat flour
76 gbread flour
150 gwater
76 gripe sourdough starter

Dough

1550 gbread flour
230 gwhole wheat flour
100 gwhole grain rye flour
1310 gwater, warmed or cooled to hit a 25 °C dough
36 gfine sea salt

Full Recipe and Method Forklet