FERMENTED CRUSTS & LOAVES
Wild Yeast Country Boule
⏱ Prep: 30 min • ⏳ Fermentation: 18 hrs • 🔥 Bake: 45 min • 🍞 Yield: 2 Loaves
Ingredients (Bakers %)
• 500g Bread Flour (100%)
• 375g Water (75% hydration)
• 100g Active Sourdough Starter (20%)
• 10g Fine Sea Salt (2%)
• 20g Whole Rye Flour (for levain)
Step-by-Step Method
1. Autolyse: Mix flour and warm water (82°F) until shaggy dough forms. Rest for 45 minutes.
2. Inoculate: Fold in active levain and salt. Perform coil folds every 30 minutes for 2 hours.
3. Cold Proof: Shape into tight rounds with rice flour in banneton baskets. Refrigerate for 14-16 hours.
4. Bake: Score crust with razor blade. Bake inside preheated cast-iron combo cooker at 475°F with lid on for 20 minutes, then lid off for 22 minutes.