The mooon BREAD Loaf
Our signature country sourdough loaf. High hydration, open crumb, and a deeply caramelized crust.
Scaling Tool
"This is my favorite one! Watch for those big bubbles during the bulk ferment—that's me working my magic!"
Sourdough Equipment
Precision is the difference between a good loaf and a masterpiece.
10% off BlendtecIngredients
| Amount | Ingredient | Baker's % |
|---|---|---|
| 800g | Bread Flour | 80% |
| 200g | Whole Wheat Flour | 20% |
| 750g | Water | 75% |
| 200g | Active Starter (Dez) | 20% |
| 20g | Fine Sea Salt | 2% |
Method
Autolyse: Mix flours and water. Let rest for 1 hour.
Add Dez: Incorporate the active starter and let rest for 30 minutes.
Add Salt: Mix in the salt and perform the first set of stretch and folds.
Bulk Fermentation: Perform 4 sets of folds every 30 minutes, then let rest until increased in volume by 50%.
Shape: Pre-shape into rounds, rest 20 mins, then final shape into boules or batards.
Cold Proof: Place in bannetons and refrigerate for 12-18 hours.
Bake: Preheat oven and Dutch oven to 500°F. Bake covered for 20 mins, then uncovered for 20-25 mins at 450°F.
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