TIME TO PREP & COOK: 24 Hours
EQUIPMENT NEEDED: Cast Iron Dutch Oven, Stainless Steel Mixing Bowls, Chef’s Knife
SKILL LEVEL: Advanced
Study No. 03: The Farmhouse Loaf
The Intent
The farmhouse loaf is a study in patience and simple chemistry. The goal is to build a complex, airy bread with a deeply browned crust using only flour, water, salt, and time. This loaf is the center of the table and the ultimate test of temperature and fermentation control.
The Process
The Starter: In your Stainless Steel Mixing Bowl, combine 1/4 cup active sourdough starter, 1/3 cup bread flour, and 1/4 cup water. Let it sit at room temperature until it doubles in size and looks bubbly.
The Mix: Combine 3 ¾ cups bread flour and 1 ⅓ cups warm water in a separate mixing bowl. After one hour, mix in your prepared starter and 2 teaspoons fine sea salt. Fold the dough over itself every 30 minutes for two hours to build strength.
The Proof: Shape the dough into a smooth, round ball. Place it into a floured mixing bowl and cover with a clean kitchen towel. Place it in the refrigerator for 12–16 hours. This long, cold rest is what gives the bread its flavor.
The Bake: Preheat oven to to 475°F. Place dough ball into your Cast Iron Dutch Oven . Cut a line across the top of the dough with your Chef’s Knife so it can rise properly. Bake covered for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is deep brown.
Recommended Tools
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Cast Iron Dutch Oven
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Stainless Steel Mixing Bowls
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Chef’s Knife
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