This country loaf is made with a homemade sourdough starter and a long, slow fermentation instead of commercial yeast. It has a thick, crisp crust and an open crumb, with a slight tang and a long shelf life. Serve it at breakfast or dinner.
Dissolve the sourdough starter in lukewarm water, then mix with the flour and salt. Bring the dough together with a spoon. It should be sticky and smooth at this stage.
Gently fold the dough 3–4 times at 30-minute intervals, resting it between folds. Folding strengthens the gluten network, so there is no need to knead.
Shape the dough into a round on a floured counter and place it in a proofing basket. Cover and leave in a cool place for 4–8 hours, or refrigerate overnight.
Score the dough and bake in a very hot, thoroughly preheated oven, using a covered pot or a steamy environment. Keep it covered for the first 20 minutes, then uncover and continue baking until browned. Caution: the pot will be extremely hot; use oven mitts.
Cool the bread on a wire rack for at least 1 hour. Cutting it while hot will affect the crumb.
Feed the sourdough starter for at least 5–7 days beforehand until active; an inactive starter will not leaven the dough. Contains gluten. Once completely cool, the loaf stays fresh in a cloth bag at room temperature for 2–3 days. You can also slice and freeze it.
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