This is my version of french type bread called Vermont.

1. Mix all ingredients except the salt in a large mixing bowl.

2. Cover the bowl with a wet towel and leave at room temperature for 30 minutes (aulolyze).

3. Add salt.

4. Knead the dough by hand for a 5-8 minutes.

5. Place the dough in the oiled bowl again, cover with a wet towel and leave at room temperature for 1-2 hours.

6. Stretch and fold the dough about 2-3 times.

7. Shape the dough into a batard and place it in a flour-dusted banneton.

8. Cover the banneton and leave for 2 hours.

9. Preheat the oven to 240 C (I use pizza stone).

10. Place the baking sheet in the oven, quickly spray the edges of the oven with water or place water in the fat tray at the base of the oven (I use ice cubes).

11. Bake for 35 minutes.


The Dough

Ingredient Metric Imperial Baker's Percentage
Bread Flour 470 grams 16.59 oz 87.85%
Rye Flour 65 grams 2.29 oz 12.15%
White sourdough starter 100% Hydration 200 grams 7.06 oz 37.38%
Water 300 grams 10.59 oz 56.07%
Salt 15 grams 0.53 oz 2.80%
Total Flour Weight:
535 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

384 users have voted.


anne_jackson 2012 January 25


I tried your recipe yesterday. I didn't get the nice big holes you have, but I think that's because my starter wasn't sufficiently active. But the loaf tastes delicious!

lluisanunez's picture
lluisanunez 2012 January 28

Nice crumb!

Just yesterday I tried another version of this recipe, but I had only 100 gr. of starter, so I added 20 cc. more of water and retarded overnight outside (temperatures around here don't go lower than 8º C these days)

I'll try yours next :-)

evangeline 2012 July 2


I like the big holes in your bread. Awesome :) \when I browsed the other links to Vermont bread recipe they give an option to retard dough overnight - what do you think, is this helpful ?

Also I am looking for more explanation on the australian flour types. Is there any link here or maybe you can help ?


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