An authentic French country bread featuring a golden, crispy crust and an airy, flavorful crumb. This traditional artisanal loaf is characterized by its generous round shape and deep wheat flavor, perfect for accompanying any meal or creating delicious open-faced sandwiches.
⏱️570 min
📊Medium
👥2 servings
🍽️Main
budget-friendlyfamilyvegetarian
Ingredients
500 gtype 65 wheat flour
330 mllukewarm water
10 gfine salt
5 gdry baker's yeast
100 gstarter or poolish
50 grye flour
Instructions
1PREPARE THE STARTER: Pour 100 g of wheat flour into a bowl, add 100 ml of lukewarm water and 2.5 g of yeast. Mix well until you obtain a homogeneous paste. Cover with a damp cloth and let rest at room temperature for 12 to 16 hours. The starter should become foamy with bubbles on the surface, indicating that fermentation is active and ready to use.
2MIX THE INGREDIENTS: In a large bowl, combine the remaining 400 g of flour with the rye flour. Add the fermented starter along with 230 ml of lukewarm water. Using your hand or a wooden spoon, mix vigorously for 3 to 4 minutes until all dry ingredients are well incorporated. The dough should be rough and sticky at this stage. Gradually add the salt while continuing to mix for another 2 minutes.
3KNEAD AND AUTOLYSE: Lightly flour your work surface and transfer the dough onto it. Knead the dough for 8 to 10 minutes with the palm of your hand, folding it regularly toward you. The dough should gradually become smooth and elastic. You will know the kneading is sufficient when the dough springs back to shape after stretching it. Shape it into a ball and place it in a lightly oiled bowl.
4FIRST FERMENTATION: Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature (20-22°C) for 4 to 5 hours. After about 2 hours, perform folds: dampen your hand, spread the dough toward the sides and fold it over itself four times. Repeat this operation again after 1 hour. At the end of fermentation, the dough should have doubled in volume and show visible gas bubbles.
5SHAPE AND SECOND FERMENTATION: Generously flour your work surface and gently transfer the dough without deflating it. Fold the edges toward the center with circular motions to form a well-tensioned ball. Place it on a floured banneton or a bowl covered with a floured cloth, with the seam facing up. Cover and let rest in the refrigerator for 12 to 16 hours, or at room temperature for 2 to 3 hours until slightly puffed.
6BAKE IN DUTCH OVEN: Preheat your oven to 250°C for at least 30 minutes with a cast iron Dutch oven inside. Gently turn your bread onto parchment paper. Using a sharp knife, make a deep score in a cross or grid pattern on top of the bread. Quickly place the bread in the hot Dutch oven and cover with a lid. Bake covered for 30 minutes, then remove the lid and continue baking for 20 to 25 minutes more until the crust is golden brown and crispy. The bread should sound hollow when tapped on the bottom, indicating it is fully baked.