1. Pain de Campagne (French Country Bread)

Formula (1 large round, ~900 g baked weight)

  • 400 g bread flour

  • 100 g whole wheat flour

  • 50 g rye flour

  • 375 g water (75% hydration)

  • 10 g salt

  • 150 g active starter (100% hydration)

Method

  1. Autolyse (6:00 am): Mix flours + 350 g water. Rest 45 min.

  2. Mix (6:45 am): Add starter, salt, and remaining 25 g water. Mix.

  3. Bulk Fermentation (7:00 am–5:30 pm): Stretch & fold every 30–45 min for first 2 hrs. Rest.

  4. Shape (6:00 pm): Shape into a boule or bâtard. Place in banneton.

  5. Cold Proof (overnight): Refrigerate 12–14 hrs.

  6. Bake (next morning): 20 min covered at 230°C (450°F), 25 min uncovered.

2. Sourdough Ciabatta

Formula (2 loaves, ~1.1 kg dough)

  • 500 g bread flour

  • 400 g water (80% hydration)

  • 10 g salt

  • 150 g active starter (100% hydration)

Method

  1. Mix (6:00 am): Combine all ingredients into a shaggy dough.

  2. Bulk Fermentation (6:15 am–2:15 pm): 8 hrs total. Perform 3–4 stretch & folds during first 2 hrs. The dough should be very loose.

  3. Shape (2:30 pm): Gently transfer to a floured surface, cut into 2 rectangles. Avoid deflating.

  4. Proof (2:30–4:30 pm): Cover and let rest at room temp.

  5. Bake (4:30 pm): Bake on preheated stone/steel at 240°C (465°F) for 20–25 min.

3. Sourdough Brioche

Formula (1 loaf, ~900 g baked weight)

  • 350 g bread flour

  • 100 g all-purpose flour

  • 150 g active starter (100% hydration)

  • 50 g sugar

  • 8 g salt

  • 4 eggs (200 g)

  • 150 g unsalted butter (softened, cubed)

Method

  1. Mix (evening, 7:00 pm): Combine flours, starter, sugar, salt, and eggs. Mix until dough forms. Slowly incorporate butter until smooth.

  2. Bulk Fermentation (7:30–11:30 pm): Let rise 4 hrs at room temp, folding occasionally.

  3. Cold Proof (overnight): Refrigerate 12–16 hrs.

  4. Shape (next day, morning): Shape into loaf tin or braid.

  5. Final Proof (2–4 hrs): Until doubled.

  6. Bake (midday): 180°C (355°F) for 30–35 min until golden.