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Bakes · · Country loaf

30h Cold Country Loaf

Watch the full videoWatch the ReelRecipe

Scorecard

8.2/ 10

  • Spring7 out of 10
  • Ear8 out of 10
  • Crust9 out of 10
  • Crumb9 out of 10
  • Flavor8 out of 10

Tang2/5sourness, not averaged

30h Cold Country Loaf, photographed at scoring
Photographed at scoring (2 hours out of the oven).

Recipe

  • 500 gFlourKing Arthur 100% Organic Bread Flour
  • 320 gWater
  • 100 gStarter
  • 10 gSalt

Flour blend

Baker's %: 64% hydration · 67% total, counting the starter at 100% hydration · 20% starter · 2% salt

Bulk
4h
Cold retard
30h at 3°C / 37°F
Bake
220°C / 428°F · lid on 20 min → 210°C / 410°F · lid off 16 min

From Instagram

  • Teaser 2026-10-05: DeHsfATOr6e — the 6h and 30h loaves side by side.
  • Reel posted 2026-10-10: DeUJdRFxzEh — 6h vs 30h, same dough.
  • Caption: 500 bread flour · 320 water · 100 starter · 10 salt; 30 h at 3 °C / 38 °F; "right on the edge" of gluten giving up.

From the owner (2026-10-25)

  • The twin of the 6h Cold Same-Day Loaf (baked 2026-10-05): both doughs were mixed at the same time; this one stayed in the fridge 30 h. Bake date 2026-10-06 follows from that.
  • Bulk and oven copied from the 6h twin: bulk 4 h, 220 °C lid on 20 min, 210 °C lid off 16 min.

Missing

  • Scores + Tang, Verdict, Photos, method

More from this bake

  • 30h Cold Country Loaf, photo 2