Rural Europe, every farmhouse oven
Country Hearth Loaf
A high-extraction, often mixed-grain boule. This is the loaf fresh milling was invented for.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 78.5%. Mix protein 12.6% · after VWG 12.6% protein · 10.6% gluten. Effective liquid 96.5% (water + milk/eggs/etc).
Rest
1h
Bulk / rise
3h
Proof
8h 55m
Bake
52 min
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Water | % | |
| Salt | % | |
| Leaven | % | |
| Dough total | 993 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Hard White Wheat can take a real knead and a higher hydration. Give it a windowpane if the style wants one.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
Hands, rest, heat
Knead
Folds only. The bran needs time, not friction.
Rest
Autolyse 45–90 minutes — longer than white dough. Bran hydrates slowly. For this batch: about 1h.
Rise / bulk
Bulk 3–5 hours depending on temperature and rye percentage. For this batch: about 3h.
Proof
Cold 10–18 hours, or 2 hours room temp for a more rustic sour. For this batch: about 8h 55m.
Bake
Dutch oven 475°F 25 covered / 20–25 uncovered. Darker than you think is correct. For this batch: about 52 min.
A classic miller's blend: 70% hard wheat, 20% spelt or khorasan, 10% rye.
Method
- Mill and weigh your blend. Autolyse with water.
- Add levain and salt. Fold over a long, gentle bulk.
- Preshape, rest, shape a boule.
- Cold-proof. Score a simple square or wheat-ear.
- Bake hot, then finish uncovered for a mahogany crust.
- Cool 2 hours. This crumb is still setting.
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