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

10 ⅛ tbspstoneground whole wheat flour
9 tbspbread flour
5.5 ozwater
2.75 ozripe sourdough starter

Dough

11 ¼ cupsbread flour
30 ⅓ tbspwhole wheat flour
1 cupwhole grain rye flour
2.88 lbwater, warmed or cooled to hit a 25 °C dough
1.25 ozfine sea salt

Full Recipe and Method Forklet