Sustainable Country Loaf

• Ingredient (Base recipe, Bakers %)
• Sustainable Heritage White Flour (1000g, 100%)
• Diastatic malted barley (optional) (10g, 1%)
• Mature rye starter 120% hydration (200g, 20%)
• Salt (18g, 1.8%)
• Water (750g, 75%)
• Bassinage water (100g, 10%)
• Total (2078g, 207.8%)

Dough Parameters:

• Desired dough temperature: 28 °C
• Recommended base temperature (adjust to your environment): 68 °C
• Bulk fermentation time: 2 hours 30 minutes

1. Prepare the rye starter by mixing Sustainable Stoneground Whole Rye flour with 120% water. Inoculate at 3% starter and ferment overnight at 24–26 °C.
2. Mix all ingredients except the salt for 10 minutes, or until the gluten starts to develop. Add the salt and mix for another few minutes on first speed, then a few minutes on second speed. When the gluten is strong, add the remaining water. The dough should be strong, elastic and extensible, not weak or shiny.
3. Bulk ferment for 2½ hours with one-fold at 1½ hours.
4. Divide to the desired weight and pre-shape if needed, or shape straight.
5. Final ferment for another 1–1½ hours if baking direct, or retard overnight if baking the next day.
6. Bake hot with plenty of steam at the beginning (265–245 °C) for 15 minutes, then drop the temperature to 240–230 °C for the remaining time. Bake until your desired colour is achieved.