Country Bread

Preparation

1. Remove the sourdough from the refrigerator at least 2 hours beforehand to fully activate, or prepare a preferment by letting it rest at room temperature for about 12 hours.
2. Mix the flours in a large bowl until well integrated.
3. Place water, flours, salt, instant yeast, and sourdough or preferment in the bowl. Knead manually or in a stand mixer until a homogeneous dough is formed.
4. With the stand mixer, knead for 5 minutes on a low speed to achieve a uniform texture.
5. Transfer the dough onto a lightly floured countertop and knead for 10 minutes until it passes the windowpane test, meaning you can stretch it without tearing.
6. Using the stand mixer, continue kneading for approximately 6 more minutes at medium speed until the dough is elastic and smooth.
7. Let it rest in a large bowl covered with a kitchen towel for 2 hours or until it has doubled in initial volume.
8. If the dough doubles its volume before the 2 hours are up, perform a gentle kneading to degas and let it rest covered again until it has doubled in volume once more.
9. Turn the dough out onto the floured countertop carefully to avoid losing the accumulated gas and cut it into two or three pieces of similar size.
10. Shape each piece into a smooth ball and then elongate it into a baguette shape with your hands.
11. Line a baking tray with parchment paper and sprinkle a little wheat semolina flour to prevent sticking.
12. Place the baguettes on the tray, spray them with a bit of oil, and cover them with a linen cloth or oiled plastic wrap to prevent them from drying out.
13. Let them rest for 1 hour or until they have grown to about one and a half times their size.
14. Preheat the oven to 260ºC for at least 30 minutes, placing an ovenproof dish inside where steam can later be generated.
15. Make decorative cuts on the surface of the baguettes using scissors at a 45-degree angle.
16. Preheat the oven to 260ºC and immediately pour a cup of hot water into the tray to create steam. Bake for about 25-30 minutes until the baguettes are golden and crispy.
17. Let the baguettes cool on a rack to allow air circulation and maintain their crispy texture.