Country Sourdough Loaf

Wheat leaven 150g

Water (about 32 C). 275g

Strong White Wheat flour 400g

Wholemeal Wheat flour 25g

Salt 10g

Dissolve the leaven in the water, mix in the flour and salt.  When there is no dry flour left, cover and leave for an hour. After one hour wet your hands and stretch and fold the dough until the dough tightens. The bulk ferment is 3 to 3.5 hours.  After 45 minutes give a few more folds, after another 45 minutes give it a minimal amount of folds. Then cover and leave until the dough is pillowy and begins to hold its shape (about 3. To 3.5 from the very beginning).  Tip the dough onto the work surface and allow to rest for 20 minutes then divide the dough if you have doubled the amount, I always do, shape and place in proving baskets. I put it in a plastic bag in the fridge until the morning.  I tip it in to the Dutch oven and score, pop the lid on and bake for 25 minutes, remove the lid and bake for another 25 minutes.  You can turn the loaf round during the second 25 minutes I do because my AGA bakes hotter on one side.  You can use all Organic Stone Ground flour if you wish and that works well.  I am still learning and I find this has the most reliable delicious results. This is the recipe which was given to me by E5 Bakery and it has been the beginning of an adventure.


Tags: Bread Sourdough

Added by: Linda Benham

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country sourdough loaf

I would like to try this recipe but it does not mention if the oven is hot or not before putting the dutch oven in and whether the dutch oven must be heated before the bread be added into it, and the temperature of the oven.

Chantal Bristow 25. 01. 2022 09:46:39

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