WHITE LOAF · MEDIUM
Country Farmhouse White
A classic floured white loaf with a light, open crumb and crisp shell.
25 min
Prep
16h
Rest
40 min
Bake
1 loaf
Yield
Medium
Difficulty
Total time: 17h
Ingredients
Steps
1
Autolyse flour and water. ⏱ 45 min
2
Bulk fermentation with folds. ⏱ 5 hours
3
Shape and place in banneton. ⏱ 15 min
4
Cold proof in refrigerator. ⏱ 12 hours
5
Bake in Dutch oven. ⏱ 40 min
Step-by-step baking
1
Autolyse Mix flour and water and rest 45 min. Then add starter and salt. ⏱ 45 minutes
2
Bulk + Folds Perform bulk fermentation with 4 sets of stretch-and-folds. ⏱ 5 hours
3
Shape Shape into a tight round and place seam-up in rice-floured banneton. ⏱ 15 minutes
4
Cold Proof Refrigerate for 12–14 hours to develop flavour and structure. ⏱ 12 hours
5
Bake Bake at 250°C covered (20 min) and 230°C uncovered (20 min). ⏱ 40 minutes
Tips
🌾 Rice Flour
Rice flour doesn't absorb moisture — it keeps the crust dry and prevents sticking.
✨ Scoring
Dust top with flour before scoring for a beautiful baked appearance.