Directions: |
Directions:1. Combine all the ingredients in a large bowl. It is ok to use sourdough starter straight from refrigerator. Best if fed within the last week.
2. Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated. Cover the bowl and let the dough rest at room temperature for 15 minutes.
3. Fold the dough. With a wet hand, grab a section from one side and lift it up, then pressing it down to the middle to seal. Repeat this with the remaining three sides. Cover and let rest for 15 minutes.
4. Fold the dough two more times giving it a rest between each fold. A total of three folds in 45 minutes.
5. Cover the dough tightly after the final fold and leave it at room temperature (~72º) for about 12 hours. Note where the dough is, maybe mark it, so you will know how much is rises.
6. Turn the dough out onto a lightly floured or greased surface and divide into two equals pieces. Gently form the two pieces into rounds. Cover them and let sit for about 10 minutes.
7. Generously dust a towel lined bowl with wheat flour.
8. Shape the loaves into tight rounds, place them seam-side up into the bowl and cover with plastic wrap or shower cap.
9. If the dough doubled during the 12 hour rise, immediately place the bowl into the refrigerator. If not let the dough rise at room temperature for 30-60 minutes.
10. Let the dough rest in the refrigerator for 8 - 12 hours, depending on your schedule.
11. When ready to bake, place two Dutch ovens or other lidded bread baker in oven on lower one-third of oven. Preheat oven to 500º.
12. Turn each loaf out onto a piece of parchment paper and slash with a sharp knife.
13. Remover the Dutch oven from the oven. Using parchment paper, lift and place dough into Dutch oven.
14. Cover the Dutch oven and place in oven.
15. Immediately reduce oven temperature to 450º and bake covered for 20 minutes. Remover the lid and bake another 20-25 minutes uncovered, until deep golden brown.
16. Remove from oven and carefully remove from Dutch oven onto cooling rack.
17. Store loosely wrapped or freeze for longer storage |
This recipe for Country Bread - Paine de Campagne is from