Baked bliss showcased at Wildflower A Bread Art Co. bakery

Ingredients:

- 500g country loaf organic flour blend
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt

Instructions:
Day One
1. Mixing the Dough:
  - In a large mixing bowl, combine the bread flour and water. Mix  until there are no dry spots. The dough will be shaggy and sticky. Cover  the bowl with a damp cloth and let it rest for about 30 minutes. This  process is called autolyse and allows the flour to hydrate.
2. Incorporating the Starter and Salt:
  - After the autolyse, add the active sourdough starter and salt to  the dough. Use your hands to pinch and fold the ingredients together  until everything is well incorporated. This may take a few minutes, but  ensure that the salt and starter are evenly distributed throughout the  dough.
3. Bulk Fermentation:
  - Cover the bowl again and let the  dough ferment at room temperature for 4 to 6 hours. During this time,  perform stretch and folds every 30 minutes for the first 2 hours. To do  this, wet your hands, grab one side of the dough, stretch it up, and  fold it over itself. Rotate the bowl and repeat until you’ve stretched  and folded all sides.
4. Shaping the Dough:
  - After the bulk  fermentation, turn the dough out onto a lightly floured surface. Gently  shape it into a round by folding the edges toward the center. Let it  rest for 20 minutes. Then, shape it again into a tighter round by using  your hands to create tension on the surface.
5. Final Proof:
  -  Place the shaped dough seam-side up into a floured proofing basket or  bowl. Cover it with a cloth and let it proof overnight in the refrigerator.

Day Two
6. Preheating the Oven:
  - About 30 minutes before  baking, preheat your oven to  (500°F). If you have a Dutch oven or a  baking stone, place it in the oven to heat up as well.
7. Scoring the Dough:
  - Once the oven is preheated, carefully turn the dough out onto a  piece of parchment paper. Use a sharp knife or a lame to score the  surface of the dough. This allows the bread to expand while baking.
8. Baking:
  - Transfer the dough (on the parchment) into the preheated Dutch oven  or onto the baking stone. If using a Dutch oven, cover it with the lid  to create steam. Bake for 30 minutes covered, then remove the lid and  bake for an additional 15-20 minutes, or until the crust is deep golden  brown.
9. Cooling:
  - Once baked, remove the bread from the oven  and let it cool on a wire rack for at least an hour before slicing.  This allows the crumb to set and enhances the flavor.

Enjoy your homemade sourdough country loaf!