Country Loaf

Hello all, 

My country loaf came out especially well today and I thought I'd share. 


Bread Flour  80%
Rye 15%
Whole Wheat 5%
Water  85%
Salt 2%



Recipie for a 1 LB loaf

Levain; Mix together and leave out on counter 12-16 hours

1 oz mature culture (mine is stiff at 75% hydration)

1 oz bread flour

1 oz Rye Flour 

1.5 oz water

Final dough; knead dough, bulk ferment 1-3 hours, fold, refridgerate overnight about 8-12 hours (if longer just reduce bulk ferment time)

7 oz Bread Flour 

0.5 oz Rye Flour

0.5 oz Whole Wheat

7 oz water 

.02 Salt


Bake Day; pull out of refridgerator and preshape, sit for an hour to warm up,  shape, proof for 1-3 hours, Bake on stone with steam 30-40 minutes at 450 Degrees Fahrenheit. (230C)


Happy Baking!



I don't understand the recipe.

Can you express it in gms of water/starter/salt/flour(s) per loaf?



Sorry to be vague, I have edited with more detail



Thanks J

For the sake of my old brain, I like to keep things fairly simple.

The bread looks great, I may try it sometime....

BTW, how do you find mixing up the levain?  (As your seed is very stiff (70%) and you add only a very little water.)




I just mix with a rubber spatula or spoon. I feed it with half rye and half bread flour and keep it at 75% hydration. i.e. 2.5oz Rye 2.5oz Bread flour 3.7oz water then add 30% of total weight for seed 3.7oz. The rye keeps too much gluten from forming so it ends up the consistancy of wet sand and managable to stir. I know some people like to knead there starter but that is too much clean up for me. I like to keep it stiff because I can get it ripe in about 12 hours. I also keep a all white starter at 100% hydration. The only reason for the difference in hydration is that I can get them both to mature at about the same rate. 

On a side note, the dough is a bit wet if you aren't refridgerating overnight. I would hold back some of the water until you get it to where you want it. 

Happy Baking!


Those loaves came out wonderful! Thanks for sharing the recipe and technique to make them.