Make Country Blonde Loaf Of Bread 🥖
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8 hours before starting, feed your levain starter.
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Add white (804 g), wheat (26 g), and rye (50 g) flours.
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Mix flour with hand.
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Add water (684 g)
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Mix with hand until flour is just wet.
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Scrape sides and cover. Let sit for 20-30 minutes.
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Measure 216 g of levain in bowl of water, then add to mixing bowl.
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Add 22 g of salt.
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Pinch and fold dough for about 5 minutes. Let the dough triple in size - about 12-15 hours.
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In the first couple hours, the dough needs 3 or 4 folds to help it expand.
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When your dough has tripled in size, it is ready to be removed, cut and shaped.
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Flour surface and remove dough.
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Use a scraper to cut and shape dough in to two loaves.
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Put dough in proofing baskets, seam side down.
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Cover and leave dough to proof for 4 hours.
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45 minutes before baking, preheat oven to 475 and heat empty Dutch ovens.
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Remove dough from basket and put in Dutch oven with lid on. Put in preheated oven.
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After 30 minutes baking with the lid on, remove Dutch oven lids and bake for another 10-15 minutes.
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Remove from oven and let cool for at least 10 minutes before enjoying.
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Travis Johnson
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