METHOD:
For the Levain:
The night before you plan to bake, stir to combine starter, flour, and 125 grams very cold water.
For the Cracked Wheat Mixture:
The night before you plan to bake, pour 200 grams boiling water over the cracked wheat. Set aside at room temperature to be used the next morning.
For the Country Sourdough:
In a large bowl, mix all-purpose flour, whole wheat flour, rye flour, 200 grams Levain, and 800 grams warm water. Mix until all the dry clumps are completely hydrated and let rest for 30 minutes. Then mix in salt and 50 grams warm water. Squeeze together until it is all incorporated and becomes one cohesive dough again. Let rest 5 minutes.
Mix in Cracked Wheat Mixture. Again, squeeze and mix any clumps. Let sit untouched about 20 to 30 minutes. Then wet your hand and reach underneath 1 side of the dough and fold it back on top of itself. Repeat that move with the 3 remaining unfolded sides of dough. Flip the dough so the seam of your folds is on the bottom. Repeat this action a few more times, never less than 30 minutes between each set of folds. The dough is ready to shape after it has grown to about 30% to 50% of its original size, anywhere from 3 to 6 hours, depending on the temperature of the dough and the room. If you go to do a set of folds and it looks billowy, smooth, and near 50% its original size, do not fold it; it is ready to shape.
Dump the dough out onto a floured work surface. It will be very wet and sticky—flour is yourfriend here, as it will keep the dough from sticking too much. Divide the dough into 2 equal-size pieces. Fold 1 piece the same way you did when it was fermenting in the bowl. Be careful not to get too much flour inside the folds, or they won’t be effective. Flip it seam-side-down and set aside. Repeat with the other piece. Rest for 20 to 40 minutes. Meanwhile, grab 2 proofing baskets or small, kitchen-towel-lined salad bowls. Sprinkle the towels or baskets with rice flour.
After about 20 to 40 minutes, cover the top of 1 dough piece with flour. Flip it so that the seam side is now up facing you. Repeat the 4-sided-fold technique, careful not to get any raw flour on the inside of the folds. This time, make sure you are really stretching the dough (without tearing it) as you fold it onto itself. This creates tension in the dough, resulting in a loaf that is strong and airy. Immediately transfer the shaped dough into the towel-lined bowl or basket with the seam side up. Repeat with the other dough piece. Let rest in the baskets at room temperature for 1 to 2 hours. Place both shapes in the fridge overnight.
The next morning, place a Dutch oven or cast-iron combo cooker in the oven and preheat to 500℉ for a minimum of 1 hour. Dump one of the shaped doughs onto a piece of parchment paper. Peel off the kitchen towel and slash the top of the loaf with a knife or scissors so the dough will expand properly while rising. Place the parchment paper (and dough) in the Dutch oven or combo cooker, cover with the lid, and set on the middle rack. After about 20 minutes, remove the lid, reduce oven temperature to 475℉, and bake until your preferred darkness, careful not to burn the bottom. Repeat with second loaf. Let loaves cool completely before slicing, at least 2 hours.
For the Strawberry Honey Jam:
In a large bowl, combine strawberries, sugar, honey, and lemon juice. Cover and let sit at least 20 minutes or up to overnight in the refrigerator. Add to a large, walled pot over high heat and stir until boiling. Immediately lower the heat to a constant simmer. Slowly cook down until it has a chunky, syrupy consistency. Stick a spoon through the jam to the bottom of the pot and pull through like you’re parting the sea; the jam should hold then very slowly fill in the space. Pour the jam onto a sheet tray, spread it out, and refrigerate until cool.
To Assemble and Serve:
Slice Country Sourdough Loaf and serve with butter and Strawberry Honey Jam.
