Step 1 (Levain), 8AM
Add 50g warm water and 50g bread flour to starter
Turn on oven light, place container in oven near light, slightly ajar
Step 2 (Autolyse), 12PM (+4 hours from Levain)
Mix the following in a bowl:
310g warm water
450g bread flour
Cover with towel and place in oven
Step 3 (Mix), 1PM (+1 hours from Autolyse)
Combine 100g of Levain and 5g Kosher Salt with Autolyse
Cover with towel and place in oven
Step 4 (Bulk Fermentation), 1:30PM (+30 mins from Mix)
Wet hands, stretch and fold 10 times
Cover and place in center of oven
Repeat for a total of 3 times every 30 minutes
Step 5 (Preshape), 5:30PM (+4 hours from Bulk Fermentation)
Flour surface, form a ball by turning/pulling dough towards you
Cover with towel and leave on counter
Step 6 (Shape), 5:50PM (+30 mins from Preshape)
Fold dough by stretching it out slightly, then pull to center on all 4 sides
Flip seam side down, drag/pull dough towards you
Dust banneton with flour, place dough seam side up in banneton, cover with plastic
Place banneton in fridge overnight to slow proof
Step 7 (Bake), Next Day
Pre-heat oven to 450 degrees, place dutch oven in to heat up as it’s pre-heating
Place parchment paper over banneton, flip dough onto parchment paper
Score dough in desired pattern
Place dough in dutch oven by holding parchment paper and lowering in
Place lid on dutch oven, place in oven, and bake for 15 minutes
Remove dutch oven lid, place loaf on trivet and bake uncovered for 20 minutes
Remove loaf from dutch oven, place on cooling rack for 1-2 hours until cool
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