artisan sourdough bâtards with whole-wheat and rye flours in the mix
Pain de Campagne

Adapted from Foodgeek Master Recipe for Artisan Sourdough Bread

Two 900g loaves

baking sourdough

Ingredients

  • 637 g water
  • 190 g sourdough starter
  • 19 g salt
  • 762 g bread flour
  • 130 g whole-wheat flour
  • 60 g dark rye flour

Day 1 - Dough

  1. Dissolve starter in water. Add salt and flours, then mix by hand until combined. Leave for 30 minutes
  2. Do 3 or 4 rounds of stretch-and-folds, with 30 minute rest between rounds
  3. Leave until at least doubled in size and jiggly when you shake the bowl2
  4. Dump onto oiled counter and divide into 2
  5. Gently pull sides to middle, flip over, and rotate to build some tension. Cover with plastic wrap. Leave for 20 minutes.
  6. Flip over onto oiled counter, gently stretch into square. Shape into bâtard
    1. Stretch and pull top to middle. Gently press in seam
    2. Stretch and pull right to middle. Gently press in seam
    3. Stretch and pull left to middle. Gently press in seam
    4. Stretch and pull bottom to middle and roll forward, building some tension
  7. Put into banneton upside down. “Stitch” bottom to add some tension
  8. Cover and tent with plastic bag. Put into fridge

Day 2 - Bake

  1. Preheat oven to 500°F with 2 dutch ovens for at least 45 minutes
  2. Cut 2 parchment sheets that are slightly larger than bannetons
  3. Cover bannetons with parchment sheet, flip upside down, and remove banneton
  4. Score loaves from top to bottom at a near-flat angle, using the other hand to frame the knife and hold the loaves in place
  5. Load parchment + loaves onto cookie sheet, upside down sheet pan, or pizza peel
  6. Drop and center parchment + loaves in dutch ovens, optionally adding a couple ice cubes first
  7. Bake covered for 20 minutes
  8. Remove dutch ovens and transfer loaves to a sheet pan
  9. Drop temperature to 450°F and bake for 15-20 more minutes
  10. Move loaves to cooling rack and let cool for at least 4 hours before slicing

Notes

  1. Hydration Level => This is a 70% hydration dough, which is relatively low/dry. This makes the dough easier to handle and build strength. More water can be added, but try it this way first
  2. Longer Fermentations => For more sour flavors, slow down the bulk ferment by moving to a cool spot, using less starter, or both. Likewise, the cold ferment in the fridge can be extended by 12-24 hours