Basic Country Loaf Formula x10
1000g starter (100% hydration)
3000g water
3350g Bread Flour (King Arthur Special Patent)
500g Fresh Milled Hard Red Wheat Flour
500g Fresh Milled Rye Flour
100g salt
[Process]
Mix starter and water then add all other ingredients together and hand mix for 10 minutes.
Cover and perform folds every 30-45 minutes for 2-3 sets.
Total bulk ferment time at 79-80F dough temp.
Divide into ~840g pieces and preshape.
Rest 10 minutes and final shape and place into Bannetons.
Final room temp proof for ~3 hours since house got cold.
I usually judge by how much the dough fills the Bannetons and a poke test.
Overnight cold proof in the fridge.
Preheat Cast Iron bread oven for 30 minutes at 450F.
Dump dough out into the cast iron and spritz with water before placing lid on and back into oven for 25 minutes.
Removed lid and bake another 20 minutes.
Cool 2 hours and slice in.
by KLSFishing
14 Comments
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Basic Country Loaf Formula x10
1000g starter (100% hydration)
3000g water
3350g Bread Flour (King Arthur Special Patent)
500g Fresh Milled Hard Red Wheat Flour
500g Fresh Milled Rye Flour
100g salt
[Process]
Mix starter and water then add all other ingredients together and hand mix for 10 minutes.
Cover and perform folds every 30-45 minutes for 2-3 sets.
Total bulk ferment time at 79-80F dough temp was 4 hours.
Divide into ~840g pieces and preshape.
Rest 10 minutes and final shape and place into Bannetons.
Final room temp proof for ~3 hours since house got cold.
I usually judge by how much the dough fills the Bannetons and a poke test.
Overnight cold proof in the fridge.
Preheat Cast Iron bread oven for 30 minutes at 450F.
Dump dough out into the cast iron and spritz with water before placing lid on and back into oven for 25 minutes.
Removed lid and bake another 20 minutes.
Cool 2 hours and slice in.
Nice!
Wow that’s beautiful! 😍
My bread slicer never moves that smoothly! Can I ask how you get it to glide so effortlessly??
Edit: I’m talking about the bread lame cutting the ear not the slice but I couldn’t remember the name “bread lame”
Looks beautiful, and thanks for the recipe, but…
>Total bulk ferment time at 79-80F dough temp.
?What was your total bulk ferment time at 79-80⁰F?
Dang! That’s food porn right there! 😋 Gimmee some butter!
Damn. I want my loaves to look like that…
Spray the loaf and put the lid back on never occurred to me
Wow I like watching all of you with the white flour, my whole wheat does not have that kind of elasticity
OP, I want you to know that this is the platonic ideal of a loaf of bread to me. Everything about this from the shape to the crumb to the crust just *screams* perfect. Thanks for sharing!
I just want my bread to peak between the scoring and have an ear. Any tips!?
What a beaut! 😍
Lovely