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Bakes · · Country loaf

6h Cold Same-Day Loaf

“Perfect “same day” country loaf. Great texture of crumb, soft crisp crust, mild flavor.”

Recipe

Scorecard

7.6/ 10

  • Spring8 out of 10
  • Ear8 out of 10
  • Crust7 out of 10
  • Crumb8 out of 10
  • Flavor7 out of 10

Tang1/5sourness, not averaged

6h Cold Same-Day 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
6h
Bake
220°C / 428°F · lid on 20 min → 210°C / 410°F · lid off 16 min

Timeline

  1. Autolyse: 100 g starter, 320 g water and 500 g bread flour rest 30–45 min.
  2. Salt: 10 g. The bulk starts here.
  3. Bulk: 4 h, with 2–3 folds 30–45 min apart.
  4. Shape: then into the fridge.
  5. Cold retard: 6 h. Same day.
  6. Bake: straight from the fridge, scored cold. 220 °C / 428 °F lid on 20 min, then 210 °C / 410 °F lid off 16 min.

More from this bake

  • 6h Cold Same-Day Loaf, photo 2