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Bakes · · Country loaf

Braided Country Loaf

“Very nice flavor, crumb is soft and well relaxed from longer cold fermentation.”

Watch the ReelRecipe

Scorecard

7.8/ 10

  • Spring7 out of 10
  • Ear7 out of 10
  • Crust9 out of 10
  • Crumb8 out of 10
  • Flavor8 out of 10

Tang2/5sourness, not averaged

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

Recipe

  • 530 gFlourblend of 2
  • 320 gWater
  • 100 gStarter
  • 10 gSalt

Flour blend

Baker's %: 60.4% hydration · 64% total, counting the starter at 100% hydration · 18.9% starter · 1.9% salt

Bulk
4.5h
Cold retard
12h
Bake
220°C / 428°F · lid on 20 min → 210°C / 410°F · lid off 16 min

From Instagram

  • Shaping reel 2026-10-13: DebzygvhtAU — the double braid used to shape the dough; the hook for a how-to-shape Reel.
  • Result reel 2026-10-15 01:21 UTC (evening of 10-14 local): DefvmnvsCOz. Reel field set to the result reel.
  • Grams from caption: 500 · 320 · 100 · 10. Bake date 2026-10-14 inferred. Flour 1 assumed house flour.

From the owner (2026-10-25)

  • Shaped with a double braid. No mistake: the zigzag on the crust is the braid opening up in the oven spring.

Missing

  • Confirm bake date; bulk/cold hours, bake temps and times
  • Scores + Tang, Verdict, Photos, method

More from this bake

  • Braided Country Loaf, photo 2