🍽️ Baking
⏱ 3 days
👥 2
Instructions
1
To prepare your starter for baking, remove it from the fridge.
2
Feed the starter with 55 grams flour and 55 grams water.
3
Leave the fed starter at room temperature until it doubles in volume. If it does not double within 6 hours, discard all but 20 grams of starter, then re-feed with the same quantities of flour and water.
4
Use the starter just after its peak, when the dome has flattened slightly, it smells tangy/yogurty, and bubbles are visible but not collapsing.
5
For the autolyse, in a bowl, mix 375 grams flour and 255 grams water until no dry flour remains.
6
Cover the bowl and let it rest for 30 minutes.
7
Add 105 grams active starter and 9 grams salt to the dough.
8
Mix by pinching and folding until combined; the dough will feel sticky.
9
Over the next 2 hours, perform 4 rounds of stretch and folds, doing one round every 30 minutes.
10
To perform one round, wet your hands, stretch one side of the dough up, fold it over, rotate the bowl, and repeat 4 times.
11
After the last fold, let the dough rest at 73–75°F (23-24°C) until its volume increases by 50–75%, it is jiggly, and a poke springs back slowly. This usually takes 3.5–5 hours.
12
For pre-shaping, lightly flour your counter, then gently turn the dough out.
13
Shape the dough into a loose round.
14
Let the dough rest for 15–20 minutes.
15
For the final shape, form the dough into a tight round or oval, creating surface tension without tearing.
16
Place the dough seam-side up into a floured bowl or banneton.
17
Cover the dough and refrigerate for 18–24 hours for the cold proof.
18
Preheat your oven and Dutch oven to 475°F (245°C) for at least 30–45 minutes.
19
Bake the bread covered in the Dutch oven for 20 minutes at 475°F (245°C).
20
Remove the lid, reduce the oven temperature to 425–435°F (218-224°C), and bake uncovered for another 15–18 minutes.
21
Cool the bread on a wire rack for a full hour before slicing.
Notes
Use bread flour or all-purpose flour. The hydration is approximately 70%, making the dough manageable. The timing of using the starter just after its peak is a major driver of sour flavor. Do not chase doubling during bulk fermentation; trust the dough signs. Your home temperature of 73–75°F (23-24°C) is ideal for this recipe. Trust dough signs over the clock. Slightly early shaping is better than late. The fridge does the flavor work during the cold proof. For a softer crust, you can optionally brush lightly with butter or olive oil after baking, or cool the bread under a towel. For short-term storage at room temperature (3–4 days), place the cut side down on a board and cover loosely with a towel or paper bag. For longer storage (2–3 months), slice the entire loaf, freeze slices in a bag, and toast straight from frozen. To adjust flavor, a longer cold proof or slightly less starter will result in more tang. Adding 10–15% whole wheat or rye flour will add more complexity.