BOTW | Eden's Country Style Loaf | Bundle Ingredients |
Description
BOTW Bundle Ingredients consists of:
- 1kg Artisan Strong White Bread Flour
- 1kg Organic Stoneground Wholewheat Bread Flout
- 100g Rice Flour
Option to include 35g Dehydrated Sourdough Starter Flakes with rehydration instructions.
Eden's Country Style Loaf
( This recipe makes 1 Country Style Loaf )
- 250g Artisan High Protein Bread Flour
- 250g Organic Stoneground Wholewheat Bread Flour
- 400g Water
- 100g Sourdough Starter
- 10g Salt
Method
Mix the Dough
In a large bowl, combine both flours, the water, and sourdough starter until no dry flour remains. Cover and allow the dough to rest for 30–45 minutes. This rest period, known as the fermentolyse, helps hydrate the flour while beginning fermentation and gluten development.
Add Salt
Add the salt to the dough and use wet hands to squeeze and fold it through until fully incorporated and the dough feels smoother.
Coil Folds
Over the next 2–3 hours, perform 4 sets of coil folds spaced 30 minutes apart. With each fold, you’ll notice the dough becoming smoother, stronger, and holding its shape more.
Bulk Fermentation
Once your coil folds are complete, allow the dough to continue bulk fermenting until it has risen by roughly 70%, feels light and airy, and shows bubbles throughout the dough. Depending on the temperature of your kitchen, this can take anywhere from 4–7 hours.
In the photo below you can see when I pull the dough away there is a lot of gluten strands and it's nice and puffy, this is when I know the dough in ready.
Final Shape
Shape the dough into a tight boule and place seam-side up into a well-floured banneton or bowl lined with a floured tea towel.
Cold Proof
Cover and place into the fridge overnight, or for 8–14 hours. This slow fermentation develops flavour and helps create a beautiful crust.
Bake
Preheat your oven and Dutch oven to 250°C for at least 45 minutes.
Carefully turn the loaf out onto baking paper, score the top with a bread lame or sharp knife, and place into the hot Dutch oven.
Bake covered for 20 minutes, then remove the lid and reduce the temperature to 220°C. Bake for a further 20–25 minutes, or until the crust is deeply golden and caramelised.
Allow the loaf to cool completely before slicing.
Best enjoyed dipped into high-quality extra virgin olive oil or generously slathered with butter.
BOTW Bundle Ingredients consists of:
- 1kg Artisan Strong White Bread Flour
- 1kg Organic Stoneground Wholewheat Bread Flout
- 100g Rice Flour
Option to include 35g Dehydrated Sourdough Starter Flakes with rehydration instructions.
Eden's Country Style Loaf
( This recipe makes 1 Country Style Loaf )
- 250g Artisan High Protein Bread Flour
- 250g Organic Stoneground Wholewheat Bread Flour
- 400g Water
- 100g Sourdough Starter
- 10g Salt
Method
Mix the Dough
In a large bowl, combine both flours, the water, and sourdough starter until no dry flour remains. Cover and allow the dough to rest for 30–45 minutes. This rest period, known as the fermentolyse, helps hydrate the flour while beginning fermentation and gluten development.
Add Salt
Add the salt to the dough and use wet hands to squeeze and fold it through until fully incorporated and the dough feels smoother.
Coil Folds
Over the next 2–3 hours, perform 4 sets of coil folds spaced 30 minutes apart. With each fold, you’ll notice the dough becoming smoother, stronger, and holding its shape more.
Bulk Fermentation
Once your coil folds are complete, allow the dough to continue bulk fermenting until it has risen by roughly 70%, feels light and airy, and shows bubbles throughout the dough. Depending on the temperature of your kitchen, this can take anywhere from 4–7 hours.
In the photo below you can see when I pull the dough away there is a lot of gluten strands and it's nice and puffy, this is when I know the dough in ready.
Final Shape
Shape the dough into a tight boule and place seam-side up into a well-floured banneton or bowl lined with a floured tea towel.
Cold Proof
Cover and place into the fridge overnight, or for 8–14 hours. This slow fermentation develops flavour and helps create a beautiful crust.
Bake
Preheat your oven and Dutch oven to 250°C for at least 45 minutes.
Carefully turn the loaf out onto baking paper, score the top with a bread lame or sharp knife, and place into the hot Dutch oven.
Bake covered for 20 minutes, then remove the lid and reduce the temperature to 220°C. Bake for a further 20–25 minutes, or until the crust is deeply golden and caramelised.
Allow the loaf to cool completely before slicing.
Best enjoyed dipped into high-quality extra virgin olive oil or generously slathered with butter.
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