Serves 1
Directions
- 1Mix water, starter, flour, honey, and olive oil, then rest for 1 hour.
- 2Add salt and mix until smooth for 3-5 minutes.
- 3Do 4 folds every 30 minutes for a total of 2 hours.
- 4Bulk ferment until puffy (30-50% rise).
- 5Pre-shape and rest for 30 minutes.
- 6Final shape and cold ferment overnight.
- 7Preheat oven to 475 fahrenheit.
- 8Score and bake for 30 minutes with the lid on.
- 9Bake for 15-20 minutes without the lid at 450 fahrenheit.
Ingredients
- 150 g starter (100% hydration)
- 325 g water
- 500 g bread flour
- 20 g rye flour
- 30 g brown sugar
- 20 g olive oil
- 10 g salt
Equipment
knifecutting board
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