Posted by orutherfurd Mon, Mar 27, 2023 08:52 PM | no reviews
Haven't baked yet, but it's on the list...
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour | 300 g | 10.58 oz | 2 5/8 cup | 60% |
| bread flour | 200 g | 7.06 oz | 1 1/2 cup | 40% |
| water | 450 g | 15.87 oz | 1 cup, 15 tbsp, 2 1/4 tsp | 90% |
| salt | 10 g | .35 oz | 1 5/8 tsp | 2% |
| 100%-hydration sourdough starter, fed within a week | 20 g | .7 oz | 1/8 cup | 4% |
| Total | 980 g | 2 lbs, 2.57 oz |
Mix everything.
Do 3 sets of folds at 15 minute intervals.
Ferment 12 hours, or until doubled.
Shape and retard 8-12 hours.
Preheat oven, and covered baker if you have one, to 500°F. Load bread into oven, lower the temperature to 450°F, and bake covered for 20 minutes. Bake uncovered for another 25 minutes.
Adapted from https://www.kingarthurbaking.com/recipes/pain-de-campagne-recipe which was adapted from https://www.kingarthurbaking.com/blog/2020/04/06/dont-be-a-bread-hostage.