Homemade Country Bread

I have been trying to achieve my perfect country bread (in my mind, at least) for over 5 years now but, unfortunately, I have not quite gotten it yet.  Don't get me wrong, I have baked some decent country bread (large irregular holes, nice dark crunchy crust, etc.) over the years of baking at home using several contraptions just to try and replicate a commercial stone hearth deck oven and they have given me with some breads that could outshine many of the "artisan" breads you can buy out there.  But, somehow, I cannot seem to be satisfied with the results I get.  It may just be me but I just have to find out if I could make something better given the tools that I have at home.

It may sound funny but as I go through this process, I end up making terrible breads and I begin to doubt myself if I can really achieve this perfect country bread.  It's like an amateur golfer who thinks he has finally figured out the game of golf because he is now hitting some great golf shots with his driver and long irons when suddenly, he hits the dreaded SHANK.  Every decent golf shot that he has made all go down the drain and he is now back to where he started - a +30 handicap golfer.

This bread is one of those decent breads that I make and I am very happy with it.  It has a slight sour note, the crumb has irregular holes with a creamy texture, the crust has a nice dark and nutty character which I really love.    It is not yet perfect, though . . .

Bread formula:

• 450 gm - Bread flour
• 50 gm - Whole Wheat Flour
• 350 gm - Water
• 100 gm - 100% hydration Starter
• 12 gm - Salt

Procedure:

1. Mix ingredients except salt until incorporated
2. Autolyse for at least 30 mins
3. Add salt and mix thoroughly
4. Fold the dough vigorously every 20 mins during the 1st hour of bulk fermentation; Fold every once every hour afterwards.  Let rise for at least 3 hrs
5. Divide dough, shape, and let rest on the bench for at least 30 mins
6. Shape and let rise in a basket overnight in the refrigerator 
7. When ready to bake, take out the dough from the refrigerator and let it come to room temparature for 1 hr
8. Bake at 450 oven for 1 hr; With steam for first 20 mins using 2 wet towels placed beside the baking stone.

* submitted to Yeastspotting