Country Bread (Base)
Other languages:
de
·
en
Servings:
4
Possible variations:
- Pumpkin seeds, fennel and tumeric
- Olives, dried tomatoes, chili flakes and italian herbs
- Walnuts, dried figs, allspice and replace part of the water with beer
- Bacon, onions und walnuts
Optionally, for the last two: Replace 200g of flour in the pre-dough with whole flour. Increase water by 50ml.
Technique to shape the loaves: https://www.youtube.com/watch?v=hWXA8xFYu9A
Ingredients
1000
250.0
g
Flour
650
162.5
ml
Water
5
1.25
g
Yeast (fresh)
25
6.25
g
Salt
None
optional ingredients
Prep
500
125.0
g Flour
500
125.0
ml Water
5
1.25
g Yeast (fresh)
Mix everything together and let rise overnight. Should have a spongy texture the next morning.
Assembly
500
125.0
g Flour
150
37.5
ml Water
25
6.25
g Salt
None
optional ingredients
Predough
Mix everything together until you have a stiff dough. Over the next couple of hours (until the dough has doubled or tripled) fold the dough in regular (30 to 45 minute) intervals. I.e. From one side of the bowl, put your hand under the dough. Pull up until the dough almost starts tearing, then fold over to the other side. Rotate bowl 90° and repeat all this until you have made a full rotation around the bowl.
Divide dough into 4 equally large parts. Fold each on the (unfloured!) worktop into a square or rough sphere, flip and with small pulling motions shape into a boule. Bake in a dutch oven at 220°C (convection): First 30 minutes with the lid on, then another 15 minutes without the lid.