Breadshop Country Bread Recipe

8–12 hours before mixing (or when starter is active), combine 120 g active 100% hydration starter with 120 g all-purpose flour and 120 g water in a jar or bowl. Mix until homogeneous, cover loosely, and leave at room temperature (20–24°C / 68–75°F) until bubbly and doubled (about 6–12 hours depending on ambient temperature). This is your levain.

In a large mixing bowl, whisk together 600 g bread flour and 100 g whole wheat flour. Pour in 450 g lukewarm water and mix with a spatula or hand until there are no dry pockets; dough will be shaggy. Cover and rest 30–60 minutes (autolyse) to hydrate the flour and develop gluten.

After autolyse, add 360 g active levain and 15 g malt syrup (or honey, if using) to the dough. Mix by pinching and folding or using a stand mixer on low with the dough hook until roughly incorporated (about 2–3 minutes).

Add 15 g salt dissolved in a tablespoon of water if dough feels tight. Mix until salt is fully incorporated and dough becomes smoother (another 2–4 minutes). The final dough should be cohesive, slightly tacky but not sticky.

Transfer dough to a clean, lightly oiled bowl (use the teaspoon of neutral oil). Cover and begin bulk fermentation at room temperature (about 23°C / 73°F). Total bulk time ~3–4 hours depending on temperature and starter strength.

Perform 4 sets of stretch-and-folds at 30-minute intervals during the first 2 hours: wet your hand, grab one side of the dough, stretch up and fold over the center; rotate the bowl and repeat 4–6 times. Between sets let dough rest undisturbed. After the final set, let dough continue to rest and rise until roughly 25–50% increased in volume and it shows visible airy bubbles (about 1–2 more hours).

Turn the dough out onto a lightly floured work surface. Using a dough scraper, pre-shape into a loose round by folding the edges under to create surface tension. Let rest uncovered for 20–30 minutes (bench rest).

After bench rest, tighten the shape: for a boule, cup your hands and rotate the dough on the countertop using the scraper to pull it toward you and tighten the surface; for a bâtard, roll and seal the seam with your fingers. Place seam-side up into a floured banneton (dust with 2 tbs rice flour or fine cornmeal). Cover with a plastic bag or cloth.

For best flavor and oven spring, cold proof in the refrigerator for 8–18 hours. If you prefer same-day baking, leave at room temperature to proof until puffy and a finger indentation springs back slowly (about 1–2 hours).

About 45–60 minutes before baking, preheat the oven to 475°F (245°C) with a Dutch oven or baking stone and steam tray inside. If using a Dutch oven, preheat it with the lid on.

When ready, carefully turn the dough out onto a parchment square or floured peel. Score the loaf with a sharp lame or razor (a 1/4–1/2 inch deep cut) to control expansion.

Place the loaf into the preheated Dutch oven (or onto the stone and add steam by pouring hot water into the steam tray). If using a Dutch oven, cover and bake at 475°F (245°C) for 20 minutes.

After 20 minutes, remove the lid (or stop steaming) and reduce oven temperature to 450°F (232°C). Continue baking 20–30 minutes more until crust is deep golden brown and internal temperature reaches 205–210°F (96–99°C). Total bake time ~40–50 minutes.

If you prefer a crisper, darker crust, bake an additional 5–10 minutes, watching carefully to avoid burning.

Remove loaf from oven and transfer to a cooling rack. Let cool at least 1 hour (preferably 2 hours) before slicing to allow crumb to set and moisture to redistribute.

Slice and serve. Bread keeps well in a paper bag at room temperature for 2–3 days or double-wrapped in plastic and frozen for longer storage.