Sourdough Country Loaf

A 75% hydration open-crumb country loaf. My starter is named Gerald. He is 4 years old.

1. 1

   Mix levain ingredients in a jar. Cover loosely and leave at room temperature (24C) for 8-12 hours until doubled and domed.

2. 2

   The levain is ready when a small piece floats in water (the float test).

3. 3

   Autolyse: Mix both flours with 350g water (hold back 25g). Cover and rest 1 hour.

4. 4

   Add levain and remaining 25g water. Squeeze through the dough with your fingers until fully incorporated. Rest 30 minutes.

5. 5

   Add salt, work it in by squeezing and folding. Rest 30 minutes.

6. 6

   Perform 4 sets of stretch-and-folds at 30-minute intervals. After each set, rotate the bowl 90 degrees and repeat 4 times.

7. 7

   Bulk fermentation: Leave covered at room temperature for 4-5 hours until dough is jiggly, bubbly, and increased ~50% in volume.

8. 8

   Pre-shape: Gently tip onto unfloured surface. Fold into a rough round. Rest 30 minutes uncovered.

9. 9

   Final shape: Flip, stretch gently, fold sides in, roll toward you. Place seam-up in a floured banneton.

10. 10

    Cold retard: Cover with plastic, refrigerate 8-16 hours overnight.

11. 11

    Preheat Dutch oven in oven at 260C / 500F for 45 minutes.

12. 12

    Score the cold dough quickly with a lame at 30-degree angle. Bake covered 20 minutes, uncovered 20-25 minutes until deep mahogany.

13. 13

    Cool completely on wire rack for at least 2 hours before slicing. The crumb continues to set.