Homemade Country Bread + Radish & French Butter Tartine

Homemade Country Bread

Ingredients for Levain (50 grams)-

• High-quality unbleached flour, 50 grams
• Filtered lukewarm water
• 1 teaspoon active dry yeast
• Pinch of sugar.

Ingredients for Bread-

• High-quality unbleached flour, 600 grams
• Filtered lukewarm water, 450 grams
• 1 tablespoon kosher salt
• Levain (made the night before)

Directions-

Day 1 – Make the Levain:

1. In the evening of Day 1, in a small bowl add the water, yeast and sugar. Let sit for 10 minutes.
2. Add flour, mix well, cover with plastic wrap and keep in a warm place overnight.

Day 2 – Mix the Dough:

1. In a large bowl combine flour and salt. Create well in the center and pour in half the water, mix until the center resembles pancake batter.
2. Add the levain, then pour in the remaining water. Mix thoroughly until it forms a ball. Cover the bowl with plastic wrap and let rest for 1 hour.
3. Stretch & Folds – Over the next 2 hours, perform a set of stretch and folds every 30 minutes (total of 4 rounds). With wet hands, stretch the dough upward and fold it over itself. Rotate the bowl a quarter turn and repeat 5-6 times per session.
4. Cover the bowl after each set to prevent drying.
5. After the final fold, let the dough rest covered for 3 hours, until nearly doubled in size.
6. Shape the Dough – Turn the dough out onto a clean surface. With wet hands, gently stretch it into a large rectangle. Fold one long side toward the center, then fold the opposite side over it (like a log). Roll lengthwise into a tight ball.
7. Create surface tension by cupping your hand around the dough and gently pulling it in a circular motion 5 times.
8. Lightly flour the top of the dough and place it floured side down into a medium glass bowl. Pinch the edges toward the center to tighten the shape. Cover and refrigerate overnight.

Day 3 – Bake the Bread:

1. Place a Dutch oven in a cold oven and preheat to 475 degrees F for 1 hour.
2. Remove the dough from the fridge and carefully place dough flour side up onto a large piece of parchment paper. Score top with a sharp knife.
3. Carefully lift the dough by the parchment and place it in the hot Dutch oven.
4. Bake for 30 minutes.
5. Remove the lid, cover with foil and bake for another 30 minutes.
6. Transfer to a cooling rack and let cool completely (at least 2 hours) before serving.

Radish & French Butter Tartine

Ingredients-

• 3 bunches of French Breakfast Radishes
• 8 tablespoons of superior quality unsalted butter (room temperature)
• Fleur de Sel
• Freshly baked bread

Directions-

1. Gently wash, dry and thinly slice radishes. Set aside.
2. Cut bread into thin rectangular slices.
3. Generously butter the bread, top with radish slices and sprinkle with fleur de sel.
4. Serve on a lovely platter. Enjoy!