Bread
The Classic Country Loaf
A high-hydration boule with an open crumb and a deeply caramelized crust. Our workhorse loaf — the one we bake every week.
- Time
- 24 hours (mostly hands-off)
- Yield
- 1 large boule
- Level
- Intermediate
Ingredients
- 100g active sourdough starter
- 375g water (78°F / 25°C)
- 500g bread flour
- 10g fine sea salt
Method
- 01
Mix starter and water in a large bowl until dispersed. Add flour and mix by hand until no dry flour remains.
- 02
Rest 45 minutes (autolyse). Sprinkle salt and 25g additional water over the top. Pinch through until fully incorporated.
- 03
Bulk ferment 4–6 hours at 76°F, performing 4 sets of stretch-and-folds in the first 2 hours.
- 04
Pre-shape on a lightly floured bench. Rest 20 minutes. Shape into a taut boule and place seam-up in a floured banneton.
- 05
Cold retard in the refrigerator 12–16 hours.
- 06
Preheat a Dutch oven at 500°F for 45 minutes. Score, bake covered 20 minutes, then uncovered at 450°F for 25 minutes.
- 07
Cool on a wire rack for at least 1 hour before slicing.