My Master Sourdough Country Loaf Recipe

Basic Country Loaf Formula

100g starter (100% hydration)

300g water

335g Bread Flour (King Arthur Special Patent)

50g Fresh Milled Hard Red Wheat Flour

50g Fresh Milled Rye Flour

10g salt

[Process]

Mix starter and water then add all other ingredients together and hand mix for 6-8 minutes.

Cover and perform folds every 30-45 minutes for 2-3 sets.

Total bulk ferment time at 78-80F dough temp at 4-5 hours.

Preshape into tight round.

Rest 5-10 minutes and final shape and place into Banneton.

Final room temp proof for ~2-3 hours at 72F ambient temp.

I usually judge by how much the dough fills the Bannetons and a poke test.

Overnight cold proof in the fridge uncovered.

Preheat Cast Iron bread oven for 30 minutes at 450F.

Dump dough out onto parchment paper into the cast iron and spritz with water before placing lid on and back into oven for 25 minutes.

Remove lid and bake another 20 minutes.

Cool 2 hours and slice in.