Country French Sourdough
Thom Leonard’s Country French Bread
Servings Prep Time
1round loaf 20min
Cook Time Passive Time
70min 19hr
Servings Prep Time
1round loaf 20min
Cook Time Passive Time
70min 19hr
Ingredients
Day 1- Levain
Day 2- Dough
Instructions
Day1-Making the levain
  1. In a small bowl add water and starter, mix until starter is dissolved.
  2. Add flour and mix until smooth, batter like dough is formed.
  3. Cover the bowl with plastic wrap and let it ferment overnight, approximately 8 hours. The levain should be risen and fluffy, just starting to sink in the middle.
Day 2-Making the dough and baking
  1. Sift the whole-wheat flour through a flour sifter. Measure 250g of sifted flour.
  2. Add part of water to a bowl with fermented levain and stir with spoon until loosened up and dissolved.
  3. In a large mixing bowl combine the flours. Add dissolved fermented levain and remaining water, stir with plastic scraper or hand until forming rough dough.
  4. Turn the dough onto unfloured counter and knead until the dough is very smooth and shiny, about 10 minutes. Use a windowpane test to confirm sufficient gluten development.
  5. Sprinkle the salt onto the dough and knead until the salt is fully dissolved and the dough is very smooth and shiny. The dough will be soft and sticky.
  6. Place the dough into a container at least 3 times its size, cover the container tightly with plastic wrap. Let it ferment at 24 ºC (75ºF), until nearly doubled, about 3 hours.
  7. Turn the dough onto a counter and stretch and fold in 30 minutes intervals during the first hour of fermenting. That means at 30, 60 and 90 minutes. Leave the dough undisturbed the remaining time.
  8. Turn the dough onto a lightly floured counter. Turn the dough piece skin side up (dry smooth side) and tuck under the rest of the dough. Cup your hands and pull the dough across the counter top, creating a smooth, slightly taut skin. Cover loosely with plastic and let rest for 15-30 minutes, until very soft and extensible.
  9. To shape a round loaf or Boule skid the dough across the counter, with cupped hands nudging the base of the dough. Rotate the dough as you are nudging it in order to obtain an even round. You want to get a very taut skin, stretched evenly into a perfect dome. This will take practice, but even if your shape doesn’t look perfect it will still taste good! Let the dough rest for 10 minutes on the bottom seam to seal it.
  10. Place the dough topside down in a linen lined basket, lightly sprinkle it with flour and cover it well with plastic wrap. I normally put the basket into a plastic bag and seal it.
  11. Proof the dough for about 4 hours on (24-29)ºC or (75-85)ºF . The dough should be about double in volume, remain indented when lightly pressed with floured finger.
  12. Before the dough is fully proofed (at least 45 minutes to 1 hour) prewarm the oven to 230ºC (450ºF) with the baking stone placed on top of the middle rack.
  13. Use razor blade or sharp knife to score the loaf. Create a skewed grid pattern by making several 3-4 decisive cuts horizontally and diagonally. Use dusted wooden peel to transfer the loaf to the baking stone. Use water bottle to spray inside the oven and create steam.
  14. Bake 70-80 minutes or until the bread is dark and evenly browned and sounds hollow when thumped on the bottom. Rotate the bread halfway into the bake. Note: If bread is browning too quickly reduce the temperature to 205ºC (400ºF) but still bake it at least 70 minutes.
  15. Transfer the loaves to the cooling rack and let cool completely.