🍽️ Baking
⏱ 24 hours (including fermentation)
👥 1 loaf (8 slices)
Instructions
1
Mix flour and water, autolyse for 30 minutes.
2
Add starter and salt, pinch and fold until incorporated.
3
Stretch and fold — 4 sets with 30 minutes in between each set.
4
Bulk ferment at 73-75°F for 3.5-5 hours. Dough should rise 50-75%.
5
Pre-shape into a round, bench rest 20 minutes.
6
Final shape into a tight boule, place seam-up in floured banneton.
7
Cold bulk in fridge for 18 hours for a tangier flavor.
8
Preheat Dutch oven (without lid) to 475°F.
9
Score dough and bake with lid on at 475°F for 20 minutes.
10
Remove lid, bake at 425°F for 18 minutes until deep golden.
11
Cool on wire rack for at least 1 hour before slicing.
Notes
For starter care, remove from fridge and feed with 52.5g all-purpose flour and 52.5g water. For a softer crust, wrap in a kitchen towel while cooling. Use rice flour in the banneton to prevent sticking.