Add <quantity>730<unit>g</unit></quantity> of water and <quantity>1<unit>kg</unit></quantity> of stone-ground sifted bread flour to the bowl of a stand mixer

Add <quantity>100<unit>g</unit></quantity> of stone-ground wholemeal flour. Mix with the hook attachment on medium-low speed until fully 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>20<unit>g</unit></quantity> of salt and <quantity>200<unit>g</unit></quantity> of sourdough starter

Knead the dough on low speed to incorporate the ingredients. Turn the speed to medium-high until it starts 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 it proof for 45m at room temperature until it doubles in size

Fold the dough from the bottom across the top. Repeat all around until a tight ball is formed. Cover and set it aside for 45m at room temperature to proof

Repeat the process of folding the dough onto itself. Cover and set it aside for 45m at room temperature to proof

Repeat the process of folding the dough onto itself one more time. Cover and set it aside for 45m at room temperature to proof

Transfer the dough to a floured working surface and divide it in two pieces

Fold each piece onto itself until it forms a taut ball

Dust all-purpose flour inside <quantity>2</quantity> bannetons, and place <quantity>1</quantity> ball of dough inside each, smooth side down

Refrigerate it overnight to proof

Preheat the oven to <temperature>240<unit>°C</unit></temperature> with the dutch ovens inside

Transfer the dough from the banneton to a sheet of parchment paper and score it with a bread lame

Place the loaf, along with the parchment paper, inside the preheated dutch oven and cover with the lid. Repeat with the other loaf

Place the loaves inside the preheated oven and lower the temperature to <temperature>210<unit>°C</unit></temperature>. Bake for 20-25m until they start to rise

Remove the lids and finish baking at <temperature>210<unit>°C</unit></temperature> for 20m until a deep, golden crust has formed

The country bread is ready! Enjoy!