Saw some relatives last week and they donated some slightly older all purpose white flour. Normally I’ve been making this wicked whole wheat sourdough bread regularly, but I’m thinking of switching things up. To be truthful the thought of making such a large batch of dough can be a little intimidating, but I can always save it for the next day and let it cold proof in the fridge a little longer.
Having lived in Montreal for a while, I really felt spoiled with numerous boulangeries all scattered throughout the city. There was a franchise there called Première Moisson which had a little sit in area to eat the food you bought afterwards. Another memory was frequenting boulangerie Les Co’pains d’Abbord a few steps from where we lived. You would see all the bakers making delicious pastries and baked goods for the next day and somebody always had to start early in the morning to get the baking started.
This style of country bread was very common and fresh where we lived in Quebec and I’m excited to try this recipe by MAURA BRICKMAN posted on King Arthur baking website.
Prep
20 mins
Bake
40 to 45 mins
Total
21 hrs 5 mins
Yield
2 large loaves
Ingredients
Ingredients*
- 7 1/2 cups (900g) Robin Hood All Purpose Flour
- 3/4 cup plus 3 tablespoons (100g) No Name brand whole wheat flour
- 3 1/2 cups (800g) tepid water (75°F to 80°F )
- 1 tablespoon (20g) table salt
- 3 tablespoons (40g) sourdough starter, unfed/discard
*For best results, measure ingredients by weight.
You’ll need:
- A large mixing bowl or 6-quart dough bucket
- A Dutch oven (or two if baking both loaves at once)
- Parchment paper
- Bannetons (proofing baskets) or towel-lined bowls
- A sharp razor or lame for scoring
Step 1: Mix the Dough
Combine all the ingredients in your bowl—no need to bring the sourdough starter to room temperature first, as long as you’ve fed it within the last week. Mix by hand until the flour is fully hydrated and a shaggy dough forms. Cover and let it rest for 15 minutes.
Step 2: Strengthen the Dough
With wet hands, grab one side of the dough, stretch it up, and fold it back into the center. Repeat on the remaining three sides. Cover and wait another 15 minutes. Do this two more times (three folds total over 45 minutes). You’ll notice the dough becoming smoother and more elastic with each fold.
Step 3: Let It Rise (Overnight)
After the final fold, cover the dough tightly and leave it at room temperature (~72°F) for about 12 hours. If your bowl has markings, note the starting level to track how much it rises.
Step 4: Shape the Loaves
Gently turn the dough onto a lightly floured surface and divide it in half. Shape each piece into a loose round, cover, and let rest for 10 minutes. Meanwhile, generously dust your bannetons or towel-lined bowls with whole wheat flour.
Reshape each portion into a tight boule (round loaf) and place them seam-side up in the prepared baskets. Cover with a plastic bag or shower cap.
Pro Tip: If the dough nearly doubled during the first rise, refrigerate immediately. If it was slow to rise, let it sit at room temperature for 30–60 minutes before chilling.
Step 5: Cold Proof
Chill the loaves for 8–12 hours (this develops flavor and makes the dough easier to handle).
Step 6: Bake
- Preheat your oven to 500°F with a Dutch oven or baking steel for 45 minutes. Place a tray underneath that contain water later to create steam.
- Turn each loaf onto parchment paper and score the tops.
- Carefully transfer the loaves onto the scorching-hot baking steel or Dutch ovens (use the parchment as a sling).
- Cover with lids, reduce heat to 450°F, and bake for 20 minutes.
- Remove the lids and bake uncovered for 20–25 minutes until deeply golden.
- Cool completely on a wire rack before slicing.
Storage: Keep leftovers loosely wrapped at room temperature for a few days, or freeze for longer storage.
Want just one loaf? Halve all ingredients—no other changes needed!
What if you don’t have a Dutch oven?
Baking Stone/Steel + Steam Pan (Best Alternative)
What you need:
- Pizza stone or baking steel (preheated)
- A metal pan (for steam)
- Boiling water
- A razor or lame for scoring
Method:
- Preheat your oven to 500°F (260°C) with the baking stone/steel on the middle rack for at least 45 minutes.
- Add steam: Place a shallow metal pan (like a baking sheet or cast iron skillet) on the bottom rack while preheating.
- Bake:
- Right before loading the bread, pour 1 cup of boiling water into the hot pan (wear oven mitts—steam burns!).
- Slide your scored loaf onto the preheated stone using parchment paper or a pizza peel.
- Close the oven door quickly to trap steam.
- Bake covered (optional): For extra steam, tent the loaf with a large, oven-safe bowl or foil for the first 20 minutes.
- Finish baking: Remove the steam source (or uncover) and bake 20–25 more minutes at 450°F (230°C) until deep golden brown.
Why it works: The stone mimics the Dutch oven’s heat retention, while the steam pan keeps the crust soft early on for maximum rise.
