Guest Bread

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

1. Mix the levain in 600 gm of water, reserving 50 gm of water to mix with the salt later.
2. Ensure the levain is well-dispersed in the water.
3. Add the flour and mix until no dry spots remain. Let the dough rest for 45 minutes.
4. 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.
5. Fold the dough on itself and turn it 45 degrees, repeating for a total of four folds.
6. Repeat the folding process four times, with 45-minute rests in between. Keep the dough covered while resting.
7. Divide the dough into two portions and let them rest for 20 minutes.
8. Shape the dough as desired. Watch Chef Raul Sojo’s sourdough video for guidance!
9. Proof the dough until you can press it gently with a finger and it springs back slowly.
10. Bake immediately or rest the dough overnight in the fridge for enhanced flavor.
11. Bake at 400°F (200°C) until the internal temperature reaches 200–210°F (93–99°C).