82% Hydration Slow-Fermented Country Loaf

A high-hydration dough wants to flatten on the counter. You manage it with folds instead of kneading, with a banneton instead of free-standing proof, and with a hot Dutch oven or stone that can hold the shape until the spring sets.

A 24 to 48 hour ferment is the professional approach scaled to a home kitchen. The dough rests in the refrigerator for most of its life, gluten develops without effort, and the bake produces a crust and crumb that read as serious bread.

Method tips for this style

Hydrate the whole-grain portion separately for 30 minutes before adding the white flour. The whole grains absorb water more slowly, and pre-soaking them gives a more even final hydration in the dough.

What to expect

A dramatic open crumb riddled with irregular holes, a blistered dark crust, and the kind of complex tangy flavor only long ferments produce. This is artisan bread at its peak.