Campesino Bread

Rustic country loaf with crispy crust and tender crumb

Time: 18-24h · Hydration: 75% · Yield: 1 boule · Oven: 245°C / 475°F

Ingredients

• 350g King Arthur Organic Bread Flour
• 150g King Arthur Organic High Gluten Flour
• 350g water at 80°F (Water 1)
• 25g water at 80°F (Water 2)
• 100g levain (100% hydration)
• 10g King Arthur Bread Salt

Method

1. Mix flours and Water 1: Add 350g water, 150g high gluten flour, and 350g bread flour to stand mixer. Mix on speed 1 until combined.
2. Autolyse: Rest for 45 minutes.
3. Add Water 2 and levain: Add 25g water and 100g levain to the dough.
4. Mix and develop gluten: Mix on speed 1 until combined. Change to speed 2 and mix until gluten starts to develop.
5. Add salt: Add 10g salt and continue mixing until dough passes the window pane test.
6. Transfer to container: Portion into greased bulk fermenting container.
7. Stretch and folds: Give 4 folds every 30 minutes.
8. Bulk ferment: Continue fermenting for approximately 1 hour, or until dough almost doubles in size.
9. Pre-shape: Portion into ~950g piece and roughly shape into a ball. Rest for 30 minutes.
10. Final shape: Give final shaping and place into floured banneton.
11. Cold retard: Cover and refrigerate for at least 12 hours.
12. Bake: Preheat oven with Dutch oven to 475°F. Score and bake covered 20 minutes, then uncovered 20-25 minutes until deep golden.

Notes

The blend of high gluten and bread flour gives this loaf excellent structure and a chewy crumb. The long cold fermentation develops complex flavors. Score deeply for best oven spring.