Country Loaf

Alvaremj's picture
Alvaremj

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!

J

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Replies

SlackerJohn 2013 March 8

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.)

Cheers

John

 

Alvaremj's picture
Alvaremj 2013 March 8

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!

J

shasta's picture
shasta 2013 March 9

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

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