This 2lb loaf was originally inspired by Tartine Bakery's country levain. It is leavened with 100% wild cultured sourdough starter. It begins with a 12 hour leaven preferment, which is then used to build the main dough.
Once incorporated, the final dough is fermented at 80-90F for 4-5 hours, followed by 18-24 hrs of cold fermentation before shaping, proofing and baking.
This bread has amazing complexity with very subtle "sourness" and a rustic crust. It's a Mama Mel's staple.