A plain country loaf

Flour, water, salt and a little patience.

Mix 450 g of bread flour and 50 g of whole wheat with 375 g of water and let it rest for an hour. The rest lets the flour hydrate and makes the dough far easier to handle later.

Add 100 g of active starter and 10 g of salt, then squeeze the dough through your fingers until everything is evenly mixed. Over the next three hours, give it four sets of folds, about half an hour apart.

Shape it into a tight round, place it in a floured basket and leave it in the fridge overnight. Bake straight from the fridge in a covered pot at 250 °C for 20 minutes, then uncovered at 230 °C until the crust is deeply browned.

Why a cold proof helps

A long, cool rise slows the yeast while the bacteria keep working. The loaf develops more flavour, the crust blisters nicely, and you can bake on your own schedule instead of the dough's.