Classic Country Loaf
A traditional sourdough with a crispy crust and airy crumb.
Sourdough Math
YieldPortion: 1x
1
g
Adjust the starter amount to scale the recipe.
Ingredients
Sourdough Starter
100g
Bread Flour
400g
Whole Wheat Flour
100g
Water
350g
Sea Salt
10g
Estimated Baked Weight
~820gActual weight depends on oven time and temperature.
Required Tools
Fermentolyse
Whole grain flours benefit from the acidic environment of the starter right from the mix to prevent degradation.
Learn More →Steps
1.
Mix water and starter until dissolved.
2.
Add flours and mix until no dry flour remains. Rest for 30 mins.
3.
Add salt and perform first set of stretch and folds.
4.
Bulk ferment for 4-6 hours with folds every 30 mins.
5.
Shape and proof overnight in the fridge.
6.
Score the dough and bake at 230°C in a preheated Dutch oven.
The Science Behind This Bake
Master the techniques in our Sourdough Lab