Place <quantity>380<unit>ml</unit></quantity> of water, <quantity>500<unit>g</unit></quantity> of stone-ground bread flour and <quantity>100<unit>g</unit></quantity> of stone-ground wholemeal flour in a stand mixer bowl

Mix with the hook attachment on medium-low speed until completely combined

Cover with cling film and place in the refrigerator for 30m to 24h to hydrate. The longer it sits, the more flavor and lightness your bread will have

Add <quantity>11<unit>g</unit></quantity> of salt and <quantity>100<unit>g</unit></quantity> of active sourdough starter

Knead the dough on low speed to incorporate the ingredients

Turn the speed to medium-high until it begins to form a ball and pulls away from the bowl

Transfer to a bowl and gently lift the dough up to fold one side underneath itself. Repeat on all sides to form a loose ball and cover with cling film. Let rise for 45m at room temperature until it doubles in size

Fold the dough from bottom to top. Repeat all around until you have a tight ball. Cover and set aside for 45m at room temperature to rise

Repeat the process of folding the dough back on itself. Cover and let rise for 45m at room temperature

Repeat the process of folding the dough back on itself one more time. Cover and let rise for 45m at room temperature

Divide the dough into 10 pieces

Shape the pieces into tight balls and place them on a baking tray lined with parchment paper

Cover with cling film and refrigerate overnight to proof

Preheat the oven to <temperature>240<unit>°C</unit></temperature>

Score the dough with a bread lame

Place the loaves in the preheated oven and reduce the temperature to <temperature>210<unit>°C</unit></temperature>. Bake for 30 until a deep, golden crust has formed. The mini country bread is ready

Enjoy!