Country loaf
The one that started it. Crisp ear, open crumb.
The loaf
The country loaf is the one that started granary — a big, blistered boule with a crackling ear and a crumb like honeycomb. It's 78% water and 100% patience.
The build
flour heritage wheat, 85% extraction hydration 78% ferment 4h bulk + 18h cold proof bake 480°F, dutch oven, 30 min covered
What to look for
A deep score, an open ear, and a crumb with holes big enough to hold butter. If it doesn't crackle when it cools, bake it longer.