Sourdough Country Loaf Recipe
[A friend baked these enticing loaves [Image is hers]. I asked for the recipe which she gave as an image. I was curious as to how much work it would be to turn that into a proper recipe web page. This is pretty much what ChatGPT came up with, so this is more instructional about how well you can convert a recipe rather than a recipe itself. I haven't tried it or it would be on my recipes site.]
This sourdough country loaf is the perfect way to enjoy the rich, complex flavors of sourdough bread. Follow these steps to bake a delightful loaf!
Ingredients
Making the Levain
- 200 gm Flour
- 200 gm Warm water
- 100 gm Bistro '67 sourdough starter
Tip: You’ll have some leftover sourdough starter and levain. Keep the starter in the fridge and feed it weekly with equal parts all-purpose or bread flour and warm water.
Sourdough Country Loaf
- 1000 gm Flour
- 650 gm Warm water
- 200 gm Levain
- 20 gm Salt
Instructions
- Mix the levain in 600 gm of water, reserving 50 gm of water to mix with the salt later.
- Ensure the levain is well-dispersed in the water.
- Add the flour and mix until no dry spots remain. Let the dough rest for 45 minutes.
- Add the salt and the reserved 50 gm of water. Squeeze the dough between your fingers to incorporate the salt. Rest for another 45 minutes.
- Fold the dough on itself and turn it 45 degrees, repeating for a total of four folds.
- Repeat the folding process four times, with 45-minute rests in between. Keep the dough covered while resting.
- Divide the dough into two portions and let them rest for 20 minutes.
- Shape the dough as desired. Watch Chef Raul Sojo’s sourdough video for guidance!
- Proof the dough until you can press it gently with a finger and it springs back slowly.
- Bake immediately or rest the dough overnight in the fridge for enhanced flavor.
- Bake at 400°F (200°C) until the internal temperature reaches 200–210°F (93–99°C).
