Sourdough country bread (pain de campagne), shaped as a couronne bordelaise or traditional crowns

Combine water, a dash of yeast, bread flour, stone ground whole wheat flour, salt and the levain.

Mix the dough 12 minutes on low speed.

Mix 3 more minutes on medium speed; the dough should finish at about 75 to 79F (24 to 26C) inside.

Transfer to a lightly greased container, cover and let rise three hours, punching the dough down halfway through.

For a couronne bordelaise, divide into three-ounce portions and shape into balls; flatten one into a disc and set it in the center of the banneton.

Brush the edges of the disc with oil, arrange the balls around it seam side up, cut the center of the disc and fold it back over the balls to hold the loaf together.

variation: for traditional crowns, make two loaves, press down the center with your elbow and set in a floured banneton.

Cover and proof two hours.

Slide each loaf onto a hot pizza stone using a barbecue grill mesh and bake one at a time at 450F for about 35 minutes.

Starter: mix fermented apple juice with bread flour and leave to ferment 24 hours.

Mix the levain with water, bread flour and stone ground flour and keep warm 12 to 16 hours.

Repeat once, discarding half of the previous mixture; it is still liquid and grows more acidic.

Firm up the starter and refresh it, daily in a bakery or once a week at home, saving some each time.