MisePress Demo Kitchen

Country Sourdough Loaf

Open crumb, blistered crust, naturally leavened.

Ingredients

  • 500 g bread flourSubstitute: strong bread flour or all-purpose flour
  • 375 g waterSubstitute: filtered water
  • 100 g active starter
  • 10 g sea salt

Instructions

A submitted-style demo recipe showing long fermentation, grouped steps and user-submission metadata.

  1. Autolyse flour and water 1h.
  2. Add starter and salt; do 4 stretch-and-folds.
  3. Bulk ferment 4u20135h at 24u00b0C.
  4. Shape, cold-proof overnight.
  5. Bake in Dutch oven, 230u00b0C, 20 min covered + 25 uncovered.

Hydration and room temperature matter. If the dough feels weak, add one extra fold during bulk fermentation.