The Country Bread is soft and airy inside with a slightly thick crunchy outer shell. It is usually cut into thin slices and pairs well with soft butter and fresh herbs.
Similar to most sourdough breads, Country Bread requires Sourdough Starter, that has to be refreshed/activated a day or at least 6 hours prior to making the main bread dough.
Ingredients:
Refreshed/Activated Sourdough Starter*
50 grams Sourdough Starter
160 grams Filtered or spring water at room temperature
130 grams Unbleached all purpose flour
Combine all three ingredients until starter has a smooth texture. Cover with kitchen towel and let it sit on the counter for at least 6 hours or overnight.
Bread dough
340 grams Sourdough Starter*
260 grams Filtered or spring water (preferably lukewarm)
450 grams Unbleached all purpose flour
50 grams Whole wheat flour
1 teaspoon Salt (Kosher or Real Salt)
Directions:
Place Sourdough Starter in a medium to large bowl (preferably glass), gradually add water. Once water is mixed with the Refreshed Sourdough Starter, add flour and salt while mixing gently. After combining all ingredients, start gently kneading the dough.It will take about 10 minutes by hand or 2-3 minutes by KitchenAid type mixer to achieve an elastic and a smooth textured dough.
After kneading cover the bowl with a kitchen towel and place it in a warm place (i.e. in the oven without turning it on). Let it ferment until it doubles in size for about 3 hours. After fermentation shape the dough into large or medium size balls and place on the baking pan (preferably lined with parchment paper or dusted with flour). Sprinkle a thin layer of flour on top of the shaped balls, cover with kitchen towel and let those rest/proof for about an hour.
Heat the oven at 450F (230C) and bake for 15 minutes. Reduce the heat to 400F (200C) after 15 minutes and bake another 20-25 minutes until golden brown crust is formed.
After baking allow about an hour to cool before cutting. The Country Bread will stay fresh for 4-7 days without refrigeration.
Bon appetit!
Similar to most sourdough breads, Country Bread requires Sourdough Starter, that has to be refreshed/activated a day or at least 6 hours prior to making the main bread dough.
Ingredients:
Refreshed/Activated Sourdough Starter*
50 grams Sourdough Starter
160 grams Filtered or spring water at room temperature
130 grams Unbleached all purpose flour
Combine all three ingredients until starter has a smooth texture. Cover with kitchen towel and let it sit on the counter for at least 6 hours or overnight.
Bread dough
340 grams Sourdough Starter*
260 grams Filtered or spring water (preferably lukewarm)
450 grams Unbleached all purpose flour
50 grams Whole wheat flour
1 teaspoon Salt (Kosher or Real Salt)
Directions:
Place Sourdough Starter in a medium to large bowl (preferably glass), gradually add water. Once water is mixed with the Refreshed Sourdough Starter, add flour and salt while mixing gently. After combining all ingredients, start gently kneading the dough.It will take about 10 minutes by hand or 2-3 minutes by KitchenAid type mixer to achieve an elastic and a smooth textured dough.
After kneading cover the bowl with a kitchen towel and place it in a warm place (i.e. in the oven without turning it on). Let it ferment until it doubles in size for about 3 hours. After fermentation shape the dough into large or medium size balls and place on the baking pan (preferably lined with parchment paper or dusted with flour). Sprinkle a thin layer of flour on top of the shaped balls, cover with kitchen towel and let those rest/proof for about an hour.
Heat the oven at 450F (230C) and bake for 15 minutes. Reduce the heat to 400F (200C) after 15 minutes and bake another 20-25 minutes until golden brown crust is formed.
After baking allow about an hour to cool before cutting. The Country Bread will stay fresh for 4-7 days without refrigeration.
Bon appetit!
