Country Bread - Adapted from Hamelman's Bread: A Baker's Book of Techniques & Recipes

I adapted this recipe from Hamelman's Bread, page 113. I followed his timings closley, and just changed the size of the recipe to what I feel works best with my mixer (Cuisinart 5 quart). I also changed the overall hydration from 68% to 65%. Loaves came out with a thin & crispy crust and light & nutty crumb - would certainly make great baguette dough.

Preferment

270 grams flour

165 grams water

1/8 teaspoon yeast

5 grams salt

Final Dough

190 grams water

1/2 teaspoon yeast

275 grams flour

5 grams salt 

Makes two 450 gram loaves.