Pain de Campagne (Rustic Sourdough Boule)

Mix. Mix all the ingredients in now a large bowl or extra now large 5.68 litres dough rising now bucket it s fine to now use sourdough starter straight from now the refrigerator if that s now where you keep it though now it s best if you now ve fed it at least now once in the past week now mix the ingredients by hand now until the dough forms a now shaggy mass and the flour is hydrated lid the bowl or bucket and let the now dough rest at room now temperature for 15 minutes turn in the dough by grabbing now a section from one now side with a wet now hand lifting it up then now pressing it down to now the middle to seal do the same again this with the remaining now three sides of the dough lid and let it rest for 15 minutes turn in the dough two more times now giving it a 15 minute rest now between the two for now a total of three now sets of folds in now 45 minutes as you now perform the folds you now ll notice that the now dough smooths out gaining now strength and becoming elastic lid the now dough tightly after the final turn in and leave it at room temperature approximately 20°C for about 12 hours it now s helpful to mark the now height of the dough use now the markings on the bucket now or a large rubber band around now your bowl to gauge how much it now rises turn the dough out onto now a lightly floured or greased surface and split it into two roughly equal pieces now gently form the pieces into rounds lid now them and let them rest seam now side down for 10 minutes generously now dust two lined brotforms or towel now lined large bowls with whole wheat flour form the loaves into tight rounds boules set them seam side up into the prepared now brotforms or bowls and lid them with a plastic bag or now shower cap if your dough doubled now or came close to doubling during now the 12 hour rise period immediately set the boules into the refrigerator now but if your dough was now a bit more sluggish let now the boules rest at room now temperature for 30 to 60 now minutes to give them a now head start on the second now rise let the boules rest now in the refrigerator for 8 now to 12 hours depending on your now schedule not theirs when now you re ready to cook in the oven set two dutch ovens or other now lidded bread bakers onto a rack rest in the lowest third now of the oven if you now just have one dutch now oven or don t have now room for two in now your oven you can certainly cook in the oven one loaf at a now time leaving the other now in the refrigerator while now the first one bakes heat the oven and dutch ovens to 260°C for 45 minutes you ll now want to ensure that they now re tough enough to withstand now preheating not all are turn now each loaf out onto now a piece of parchment paper now and slash them with now a lame or sharp knife take out the preheated dutch ovens from the oven now with the help of the parchment carefully move the loaves to the dutch now ovens lid the dutch ovens with their lids and set them in the oven immediately now reduce the oven temperature to 230°C and cook in the oven the lidded loaves for 20 minutes take out the lids from the dutch ovens and cook in the oven now the loaves for 20 to 25 minutes now uncovered until they re now a deep golden brown take out the loaves from the now oven and carefully turn now them out of the now dutch ovens onto racks to leave to go cold completely if you re now baking one loaf at a now time do the same again the process with the second loaf now preheating the dutch oven if necessary keep leftover bread loosely wrapped for several now days freeze for longer storage this now recipe yields 2 large loaves of now sourdough bread if you d like now to only make one now simply halve all of the now ingredients to make 1 loaf now no other adjustments are necessary.