Baking Lean Country Bread
This is a bread that asks for patience rather than complexity. By managing the temperature of your water and the time of the bulk rise, you control the development of the crumb and the character of the final loaf.
Temperature is your primary ingredient.
The strength of your dough comes from how you fold it during the first few hours, not from aggressive kneading. Use a heavy Dutch oven to trap steam, which is the only way to get a thin, crisp crust.
- Large glass mixing bowl
- Digital scale
- Dutch oven or heavy cast iron pot with lid
- Proofing baskets or linen-lined colanders
- Razor blade or sharp lame
What goes in.
- 1000gBread flour
- 750gWarm water (80°F)
- 20gSea salt
- 3gInstant dry yeast
Building Structure Without Kneading
Instead of pushing the dough against the counter, grab the edge, lift it high, and fold it over itself. Do this for each of the four sides every 30 minutes during the first two hours to organize the gluten into strong, elastic sheets.
The method.
Mix
Whisk the flour and yeast. Add the water, mixing until no dry pockets remain. Let it sit for 30 minutes before adding the salt with a splash of water to incorporate.
Ferment
Perform four sets of stretch and folds spaced 30 minutes apart. Cover the bowl and let the dough rest in a draft-free spot until it has increased in volume by about 50 percent.
Shape
Turn the dough onto a lightly floured surface. Divide in two. Gently pull the edges toward the center to create a taut skin, then flip it so the seam side is down. Tighten by dragging it toward you across the counter.
Proof
Place the loaves into floured baskets, seam side up. Cover and refrigerate for 12 to 18 hours. This slow cold proof develops the flavor and firms the dough for easier scoring.
Bake
Preheat your Dutch oven inside the oven at 500°F for an hour. Score the loaf deep with a blade, drop it into the hot pot, cover, and bake for 20 minutes. Remove the lid and bake for another 20 to 25 minutes until the crust is a dark, mahogany brown.
Other turns to take.
Seeded Crust
Roll the shaped dough in a mixture of toasted sesame, poppy, and flax seeds before dropping it into the proofing basket.
Overnight Room Temp
If you don't have fridge space, leave the dough to proof at room temperature, but reduce the yeast to 1g to prevent over-fermentation.
When it doesn't go to plan.
If the dough sticks to your fingers, wet your hands with water before touching it; never add more flour.
Don't rush the final color. A pale loaf lacks depth; wait for the crust to turn a dark, toasted brown.
Let the bread cool for at least two hours on a wire rack. Cutting into it while hot will turn the internal crumb gummy.
The ones that keep coming up.
How do I know if the dough is proofed enough?
Press a floured finger into the dough. If the indentation springs back slowly and leaves a faint dimple, it is ready to bake.
Can I use all-purpose flour?
You can, but the bread will have less chew and a softer structure. Bread flour is preferred for the higher protein content.
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