Directions
- 1Feed your starter the night before using a 1:2:2 ratio (25g starter, 50g water, 50g flour). Cover with a plastic bag.
- 2In the morning, mix 350g of lukewarm water, 100g of active starter and 500g of flour using a whisk until frothy.
- 3Add another 20g of water and 10g of salt. If the dough is wet, add only the salt.
- 4Using your fingers, dimple and fold into the dough to mix. Cover and let sit for 30 minutes.
- 5Perform the first round of stretch and folds, keeping a bowl of water nearby to wet your hands. Repeat this eight times, twice on each side. Cover and let sit for another 1 hour and a half.
- 6Perform coil folds until the dough comes loose from the bowl, approximately 4-5 times. This will take 6-9 hours depending on your kitchen's temperature. Check your fed starter for reference.
- 7Lightly dust the dough with flour and turn it out onto a clean surface.
- 8Shape the dough by folding it in half from both sides towards the center, then rolling it lengthwise.
- 9Place the dough into a lightly floured proofing basket seam-side up and stitch it together. Cover and let proof for another 1 to 2 hours, or refrigerate overnight.
- 10Preheat oven and dutch oven to 245°C for at least 30 minutes before baking.
- 11Score the bread with a lame, ensuring you create one bigger cut for steam to escape.
- 12Place the bread into the preheated dutch oven and bake with the lid on for 25 minutes.
- 13Remove the lid and turn the heat down to 225°C, baking for another 10-15 minutes until your desired crust is achieved. Let cool completely.
Ingredients
- 25 g starter
- 50 g water
- 50 g flour
- 350 g water
- 100 g active starter
- 500 g flour
- 20 g water
- 10 g salt
- 0 g flour
Equipment
bowlwhiskplastic bagclothscalemeasuring cupovendutch ovenproofing basketlame
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