Full Recipe
Author
King Arthur Baking | 2020-08-27
Description
This recipe comes to us from Maura Brickman, a serious home baker in Connecticut who doesn't let her bread's schedule rule her life (even though she bakes daily). Using unfed sourdough starter, minimal kneading, long fermentation, and baking in a hot Dutch oven are some of the techniques Maura employs to create bakery-quality loaf after bakery-quality loaf. Once you read through and bake this recipe yourself, you'll no doubt discover exactly how to adapt it to your own schedule — which means you may very well find yourself baking this country bread weekly (or even daily!).
