Country Loaf

This recipe makes 1 loaf.

For the leaven

• 1 tbsp mature starter
• 80g wholemeal flour
• 20g white flour
• 100g water

For the dough

• 100g wholemeal flour
• 400g white flour
• 100g leaven
• 375g water
• 10g salt & 25g water

Instructions

• Mix your leaven and leave it to ferment for around 3 hours at 30°C.
• Once your leaven is ready, mix your dough (hold back the salt) and autolyse for 2 hours.
• Add the salt and remaining water and incorporate it into your dough (your dough will feel like it’s breaking apart, though it will come back together). Let the dough sit for 30 minutes.
• Begin your series of stretch and folds at regular 30 minute intervals (2 hours).
• Let your dough undergo a bulk rise for 2 hours to develop flavour
• Bench rest your dough for 30 minutes before shaping and proving it in your basket.
• Place your dough in the fridge for 12-16 hours for its final proof, or leave it at room temperature for about 1.5 hours.
• Bake your loaf in a preheated oven at 250°C for 25 mins in a dutch oven. Reduce temp to 220°C, remove the lid of your dutch oven, then bake for a further 20 mins, until the loaf is well caramelised.