Homemade Sourdough Country Loaf
Directions
- 1In a bowl, mix 325 grams of lukewarm water with 100 grams of starter. Let it rest for 30 minutes.
- 2In a bowl, mix 325 grams of lukewarm water with 100 grams of starter. Let it rest for 30 minutes.
- 3In a bowl, mix 325 grams of lukewarm water with 100 grams of starter. Let it rest for 30 minutes.
- 4Add 450 grams of bread flour and 50 grams of wholemeal flour. Mix together and let it rest for 30 minutes.
- 5Add 450 grams of bread flour and 50 grams of wholemeal flour. Mix together and let it rest for 30 minutes.
- 6Add 450 grams of bread flour and 50 grams of wholemeal flour. Mix together and let it rest for 30 minutes.
- 7Add 10 grams of salt and 25 grams of lukewarm water. Squeeze and fold to combine. Cover and rest for 45 minutes.
- 8Add 10 grams of salt and 25 grams of lukewarm water. Squeeze and fold to combine. Cover and rest for 45 minutes.
- 9Add 10 grams of salt and 25 grams of lukewarm water. Squeeze and fold to combine. Cover and rest for 45 minutes.
- 10Perform three sets of stretch and folds, resting for 45 minutes after each set.
- 11Perform three sets of stretch and folds, resting for 45 minutes after each set.
- 12Perform three sets of stretch and folds, resting for 45 minutes after each set.
- 13Place the dough on a floured surface, fold it, and use a dough scraper to create tension across the top. Rest for 20 minutes.
- 14Place the dough on a floured surface, fold it, and use a dough scraper to create tension across the top. Rest for 20 minutes.
- 15Place the dough on a floured surface, fold it, and use a dough scraper to create tension across the top. Rest for 20 minutes.
- 16Flour a proofing basket, fold the dough into an envelope, and place it into the basket. Stitch it across the top. Keep in the fridge for 8-14 hours.
- 17Flour a proofing basket, fold the dough into an envelope, and place it into the basket. Stitch it across the top. Keep in the fridge for 8-14 hours.
- 18Flour a proofing basket, fold the dough into an envelope, and place it into the basket. Stitch it across the top. Keep in the fridge for 8-14 hours.
- 19Preheat the oven and a cast iron casserole. Flour the bottom of the casserole, score the dough, and place it in the casserole. Bake for 25 minutes, then remove the lid and bake for another 25 minutes.
- 20Preheat the oven and a cast iron casserole. Flour the bottom of the casserole, score the dough, and place it in the casserole. Bake for 25 minutes, then remove the lid and bake for another 25 minutes.
- 21Preheat the oven and a cast iron casserole. Flour the bottom of the casserole, score the dough, and place it in the casserole. Bake for 25 minutes, then remove the lid and bake for another 25 minutes.
Ingredients
- 325 grams warm water
- 325 grams warm water
- 325 grams warm water
- 100 grams starter
- 100 grams starter
- 100 grams starter
- 450 grams bread flour
- 450 grams bread flour
- 450 grams bread flour
- 50 grams wholemeal flour
- 50 grams wholemeal flour
- 50 grams wholemeal flour
- 10 grams salt
- 10 grams salt
- 10 grams salt
- 25 grams warm water
- 25 grams warm water
- 25 grams warm water
Equipment
bowlmixerdough scraperproofing basketcast iron casserole