French
Free recipe
Country Sourdough Boule
A crackling-crusted, open-crumb sourdough with a deep tang and chewy interior.
Three frames from the cook
Method
Mix the flours and water; rest 60 minutes.
Add starter and salt; perform four sets of stretch-and-folds.
Shape and cold-retard overnight in a banneton.
Bake in a screaming-hot Dutch oven at 500 F covered, then uncovered until deep amber.