A dish from Bernard Clayton
A rustic country loaf with a crackling crust and an open, faintly sour crumb.
Makes 1 loaf
Clayton's country bread is built on a starter and a long, slow rise, which is what gives it flavor. He was patient with dough and urged home bakers to be patient too, letting time do the work that yeast alone cannot.
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Stir the flours, water, starter, yeast, and salt together into a shaggy dough and let it rest for twenty minutes.
Knead the dough until smooth and elastic, then cover it and let it rise slowly until doubled, several hours or overnight in a cool place.
Shape the dough into a round, place it seam side up in a floured cloth-lined bowl, and let it proof until springy.
Turn it onto a hot stone or baking sheet, slash the top, and bake at 450°F with steam for about forty minutes, until the crust is dark and hollow-sounding. Cool before slicing.
Adapted from Bernard Clayton's Complete Book of Breads. View a published recipe at King Arthur Baking (opens in a new tab)
A bread day in Indiana · Bloomington, Indiana