SD

First country loaf

draft · version 0

A deliberately conservative baseline loaf for learning starter strength, fermentation, shaping, and the Miele combi-steam profile.

Ingredients

One medium country loaf

  • 450 gbread flour
  • 50 gwhole-wheat flour
  • 350–375 gwaterFinal amount still to be calibrated
  • 100 gripe 100%-hydration starter
  • 10 gsalt

Method

  1. Do not mix until the starter has demonstrated a clear, predictable peak.
  2. Confirm the final hydration and Miele program before the first bake.
  3. Mix, bulk ferment with folds, shape, cold proof overnight, and bake directly from the refrigerator.

Notes

This is a working direction, not yet a tested recipe. It intentionally preserves open questions instead of pretending the first loaf has already been solved.