High-Hydration Country

Name: High-Hydration Country
Cook time: 36 hr
Total time: 36 hr
Yield: 1 loaf
Ingredients: 120 g · active levain; 400 g · bread flour; 100 g · whole wheat; 390 g · filtered water (78% hydration); 10 g · sea salt

Open crumb, blistered crust. The loaf you photograph for Instagram.

⏱ 36 hr· hands 90 minIntermediate

The bake

Step by step.

Autolyse

Mix flour and 350g water. Rest 1 hour. Add levain and salt with remaining 40g water.

Bulk · 4 hours of folds

Set of stretch-and-folds every 30 min for the first 2 hours. Then 30-min rests until volume rises 50%.

Pre-shape, then shape

Bench rest 20 min. Final shape into a banneton. Refrigerate 14–24 hours.

Bake hot, bake long

500°F dutch oven, 22 min covered, 25 min at 470°F uncovered. Aggressive ear, blistered crust.

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