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.
oatmilk-in-my-cup
Yummy!
rb56redditor
That’s a beautiful loaf of bread, congratulations.
Neckdeepinpow
Beautiful loaf and special props for that proper bake!
Mrdiditfirstbk
Would love to see a video tutorial
Bio_Menace
What a nice bubbly crust. Really ace
Is that mainly from you spraying water? I’m trying to get crust like that on my pizzas and supposedly comes from a 3+ day cold ferment
nickreadit
Love the blisters from the cold proof. So much flavor too. Nice loaf
mrhappy1010
Looks good
Starlyns
Ai
mcampo84
What makes it a country loaf? The shape? The different types of flour? I haven’t found a convincing answer yet and I’m hoping someone here can tell me
No_Edge_7964
Please put a NSFW warning on this. That sound of crunching as you squeezed it and then the cutting sound. Oh my fucking god.
davewave3283
Perfect
Knowledge-is-Power15
Just need some butta’
Mammoth-Record-7786
My wife would probably love me so much more if if I used a tub to shape dough instead of the countertops.
15 Comments
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.
Yummy!
That’s a beautiful loaf of bread, congratulations.
Beautiful loaf and special props for that proper bake!
Would love to see a video tutorial
What a nice bubbly crust. Really ace
Is that mainly from you spraying water? I’m trying to get crust like that on my pizzas and supposedly comes from a 3+ day cold ferment
Love the blisters from the cold proof. So much flavor too. Nice loaf
Looks good
Ai
What makes it a country loaf? The shape? The different types of flour? I haven’t found a convincing answer yet and I’m hoping someone here can tell me
Please put a NSFW warning on this. That sound of crunching as you squeezed it and then the cutting sound. Oh my fucking god.
Perfect
Just need some butta’
My wife would probably love me so much more if if I used a tub to shape dough instead of the countertops.
Doesn’t get any better than this.