The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Simple Country Loaf

rgreenberg2000's picture
rgreenberg2000

Simple Country Loaf

125g 100% hydration starter (AP flour)

250g water

325g KA AP flour

50g KA WW flour

9g salt

Autolyze for 30 mins.  S&F 15-20 times each every 30 minutes for 1.5 hours.  2 hour rise, shape, 2 hour proof.  Baked in lodge dutch oven @ 450f covered for 25 mins, uncovered for 20 mins.

I didn't get quite as much spring as I'd like, due to trying to fit my rise/proofing to a schedule rather than let the dough do its thing.  Love the color, smells great, and is crackling away as it cools.  I'll add a crumb shot if I can get one when it gets sliced up at a party tomorrow.

Bake on!

Rich

Postal Grunt's picture
Postal Grunt

That's a classic 3-2-1 formula that has proven itself time after time in the ovens of many home bakers that post here. Baking this particular formula as a free form loaf takes some practice to be as successful as you are here but it can be done. Don't forget to show us the crumb.

rgreenberg2000's picture
rgreenberg2000

PG:  Yep, I've been using the 1-2-3 formula for a while, and it works great. I'd prefer to do an overnight ferment, but just didn't have time with this loaf. I think I'll also increase the WW flour next time (adjusting AP to compensate), as that will make the dough even more manageable. 

I'll try to get a crumb shot before the hordes descend!

R