Starter
- Your starter will be kept fresh by re-feeds consisting of 10 grams of starter, 100 grams of flour, and 100 grams of water (does not have to be accurate – the consistent feeding is more important)
- Feed the starter at least twice before making bread, usually at the same time every 24 hours
- Glass mason jars work well for this, make sure it big enough for the expansion – it should double in size
Leaven
- Once your starter is active and fresh after a couple days of feedings, you will make a starter once more – this your leaven
- Make a little extra as you will want to keep some starter behind to make more bread
- After 5 hours your leaven will likely be fermented enough to make bread
- The float test is a good indicator – place a small bit of the leaven in a cup of water and see if it floats
Mixing the dough
- Weigh out 700 grams of water in a large mixing bowl
- Add the 200 grams of leaven to the water and mix
- Now add 1000 grams of flour (All purpose and bread flours are good to start with as the majority, rye and whole wheat flours are trickier but add more flavor)
- Mix until there are no dry bits of flour – cover and let it sit for 30 minutes
- After 30 minutes, add 20 grams of sea salt and 50 more grams of water
- Mix the dough the dough by squeezing / pinching the dough
- The consistency will really change – then transfer to a new bowl/container
Bulk fermentation
- Your dough will need turns in this stage to develop flavor and strength
- Wet your hand with water to reduce sticking, grab the underside of the dough and fold it over the top of the dough – repeat on each side (usually 4 or 5 turns)
- For the first 2 hours – do this every 30 minutes
- Last hour, do one more turn
- Now your dough should feel much more light and airy and should have risen in volume
- Video on turns – https://www.youtube.com/watch?v=HprDjPWuiN8https://www.youtube.com/watch?v=HprDjPWuiN8
Shaping
- Flour your work top and divide the dough evenly with a bench scraper
- Work the dough into a round shape, tension will build and create a smooth surface
- Don’t overwork and flour the top, let it rest for 30 minutes
- After it has rested, you will flip the dough on the floured side
- The dough will be folded to create even more tension
- Flip back over again
- Shape in a circular motion
- Video on shaping – https://www.youtube.com/watch?v=IWA0RAAsBHg&feature=youtu.be
Final rise
- Flour the loaves and place in proofing basket, seam side up
- Rest overnight in the fridge
- Bake 12-24 hours later
Baking the loaves
- Preheat oven to 500 degrees with dutch oven inside
- Once up to temperature, place loaf in dutch oven
- Score the bread at a 45 degree angle
- Put the lid on and bake for 30 minutes
- Remove lid, for 5 more minutes to darken the crust
- Let the bread cool – at least 30 minutes +