Simple Country Bread
Simply for breakfast or as a side to soups and salads: Simple country bread from Spoonsparrow always tastes good!
Ingredients
- 100 g wheat flour type 1050
- 200 g wheat flour Type 550
- 5 g fresh yeast
- 5 g sea salt
- 15 g fresh yeast
- 700 g wheat flour type 550
- 15 g sea salt
- flour (for working)
Instructions
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1.
On the previous day, in a bowl combine both flours with 200 ml lukewarm water, crumbled yeast and salt; knead well. Cover with cling film and let rest at room temperature for about 1 hour, then place in the refrigerator for another ~12 hours.
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2.
The next day, dissolve the yeast in 110 ml lukewarm water for the main dough. Add the flour and 300 ml lukewarm water to the pre‑ferment. Knead on low speed for about 5 minutes, add salt, knead again on medium speed for 5 minutes. Cover the bowl and let rest at room temperature for 30 minutes; then knead once more and allow another 30 minutes of proofing.
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3.
Line a large proofing basket with a linen cloth and dust with flour. Shape the dough into a ball on a floured surface, place seam‑down in the basket, cover with a kitchen towel and let rise for 1 hour.
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4.
Preheat the oven and baking sheet to 250 °C (direct heat). Place the risen dough on parchment paper, score crosswise about 1 cm deep with a sharp knife, and bake on the middle rack for ~15 minutes. Reduce temperature to 220 °C and bake another 25 minutes. Cool the bread on a wire rack.
