Extra Sour Krustic Country Loaf
Extra Sour Krustic Country Loaf

Extra Sour Krustic Country Loaf

Big, bold, and super easy!

Wondering how much the Krustic can handle? This mega loaf pushes it to the limit to create a loaf you can eat half of, and freeze half of, so you can always have a slice of homemade sourdough at your fingertips. It also gives you the extra tangy sour sourdough flavor and is super tender, particularly after freezing and toasting!

This recipe can be split into two regular sized loaves. If you want to bake separately, simply split the dough in half using a dough scraper before preshaing into two loaves.

Prep: Feed starter night before making. Feed 50 grams of starter with 200 grams of flour and 200 grams of water

 

Round Timeless Loaves
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME45-50 Minutes
SERVES24 Full Slices, One Extra Large Loaf
TOTAL8 Hours, 45 Minutes

INGREDIENTS:

  • 150 grams fed and bubbly sourdough starter
  • 700-720 ml water (adjust as needed for the weather; some may need the extra 20 ml)
  • 1 kg bread or high-grade flour
  • 20 grams sea salt
  • Rice flour, for dusting

METHOD:

  1. In an extra-large bowl or mixing tub, add the starter and water. Mix well with a dough whisk or your hands.
  2. Add in flour and salt and mix into a rough dough. Leave to rest an hour.
  3. Stretch and fold the dough several times (about 10) to form a uniform ball. Place back into the bowl and cover.
  4. Perform 2-3 sets of 4 stretch and folds or coil folds as the dough bulk ferments.
  5. Allow to bulk ferment until almost doubled in size, and the dough is nicely risen and domed on the top.
  6. Tip out dough and gently preshape onto a large ball. Rest 30 minutes.
  7. Shape: Flip the dough ball over and gently stretch into a square. Pull the four sides in, then tuck in the corners. Flip and use a bench scraper to push and pull against a bench surface to increase tension.
  8. Place in a banneton. Rest an hour, then stitch the top together and refrigerate 24 hours (upt to 48 for extra flavor).
  9. When ready to bake, preheat Krustic in the oven for an hour. Remove dough from the fridge.
  10. Score and bake, covered 30 minutes. Uncover and bake until beautifully brown, about 25 minutes.
  11. Cool before slicing.

GALLERY:

NOTES:

  • The loaf is nice and sour thanks to the lower percentage of sourdough starter and the longer cold proofing time. 
  • Adjust the water is needed depending on your dough. The dough should be nice and elastic after autolyze. If it’s too dry, add the extra 20 ml