Country Bread

Ingredients

• 10 ounces water – for poolish
• 10 ounces bread flour – for poolish
• 0.125 teaspoons instant yeast – for poolish
• 4.5 ounces water – for final dough
• 0.25 teaspoons instant yeast – for final dough
• 7 ounces bread flour – for final dough
• 2 ounces whole wheat flour – for final dough
• 1 ounces rye flour – for final dough
• 2 teaspoons fine sea salt
• 2 tablespoons all-purpose flour – for dusting (for shaping)
• 2 tablespoons rice flour – for dusting (for banneton)

Instructions

1. Make the poolish: In a medium bowl, stir together 10 ounces water, 10 ounces bread flour, and 0.125 teaspoon instant yeast until no dry spots remain. Cover and ferment at room temperature until very bubbly, domed, and aromatic, 12–16 hours.
2. Mix the final dough: In a large bowl, stir 4.5 ounces water with 0.25 teaspoon instant yeast to dissolve. Add the ripe poolish and mix to loosen. Add 7 ounces bread flour, 2 ounces whole wheat flour, and 1 ounce rye flour; mix with a spoon or hand until a shaggy dough forms. Cover and rest (autolyse) 20–30 minutes.
3. Add 2 teaspoons fine sea salt and mix to incorporate. Knead on the counter or in the bowl until smooth and elastic, 5–8 minutes, or perform 3 sets of stretch-and-folds every 30 minutes.
4. Bulk ferment the dough covered at warm room temperature until risen by about 60–75% and airy, 2–3 hours total, performing the first 2–3 folds during the first 90 minutes if not already done. Lightly dust the work surface with 2 tablespoons all-purpose flour, turn out the dough, and pre-shape into a loose round. Rest, covered, 15–20 minutes.
5. Shape the loaf into a tight boule or batard. Dust a banneton or a towel-lined bowl generously with 2 tablespoons rice flour and place the dough seam-side up. Cover and proof at room temperature until puffy and an indentation springs back slowly and leaves a slight impression, 45–75 minutes. (For deeper flavor, refrigerate 8–12 hours, then finish proofing at room temperature as needed.)
6. Meanwhile, place a Dutch oven with lid on the center rack and preheat the oven to 475°F for at least 45 minutes.
7. Bake: Invert the dough onto a piece of parchment, score 1/2 inch deep with a sharp blade, and carefully lower it with the parchment into the hot Dutch oven. Cover and bake 20 minutes. Reduce the oven to 450°F, uncover, and bake until the crust is deep brown and the loaf sounds hollow or registers 208–212°F internally, 20–25 minutes more.
8. Cool completely on a wire rack for at least 1 hour before slicing to set the crumb and preserve moisture. Slice and serve.