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Cook
55m
Ingredients
Method
Turn cooking mode on
1.
First mix the active sourdough starter with the water until it’s dissolved in the water. Add the water mixture to the flour (and gluten flour if using) and using a danish dough whisk, dough scraper, or your hands combine it until there is no dry flour left.
440 g Water
100 g Active sourdough starter
300 g Fresh milled hard white wheat flour
300 g Fresh milled soft white wheat flour
24 g Gluten flour
2.
Cover and let that fermentolyse for 1 hour.
3.
After 1 hour add in the salt and hand knead for 3 minutes. Then rest for 15 minutes.
15 g Salt
4.
Perform the 1st stretch and fold, cover, and let rest 30 minutes.
5.
Perform the 2nd stretch and fold, cover, and let rest 30 minutes.
6.
Perform the 3rd stretch and fold, cover, and let rest 30 minutes.
7.
Perform the 4th stretch and fold, cover, and let rest 15 minutes.
8.
Pre-Shape and rest 15 minutes.
9.
Final Shape, place in a floured Banneton, cover Banneton with a plastic wrap, shower cap or something similar and put in the fridge for a cold proof up to 24 hours. See note 1.
Rice flour
10.
When ready to bake preheat your oven with the dutch oven to 500℉. Leave your dough in the fridge until the very last minute – placing a cold dough into a hot oven will give you a better 'spring'.
11.
When oven is preheated take your dough out of the fridge and gently invert it onto parchment paper.
12.
Score your dough with a lame, clean razor, or sharp knife. The main score should be between 1/4-1/2″ deep and if you are doing decorative scoring it will be closer to 1/4″. Keep in mind you will get better with practice.
13.
Using the parchment as a 'handle' lift your scored dough and carefully place it in your preheated dutch oven. Using a spray bottle do a few spritzes of water before putting the lid on. Turn the oven temperature down to 450℉ and bake for 30 minutes. Place a baking sheet on the lower rack to 'shield' the dutch oven so your crust doesn’t over-bake or burn.
14.
Remove the dutch oven lid, turn oven down to 400℉ and bake for another 25 minutes. For even browning turn the bread half way through the last 25 minutes. If checking the internal temperature it should be around 205-210°F. Remove from oven and place bread on a cooling rack.
15.
Cool COMPLETELY before slicing. If you cut into it while it’s warm it will be gummy.
If Baking Same Day
1.
Follow steps 1-8 and Final Shape, place in a floured Banneton, cover Banneton with a plastic wrap, shower cap or something similar and let bulk ferment on the counter at room temperature 4-6 hours until dough has risen by 70-80%. This time will vary based on the temperature of your home.
2.
Bake as directed above in steps 10-15. Disregard any mention of the refrigerator in those steps.
For
1
M
I
300
g
Fresh milled hard white wheat flour, warm from the mill
300
g
Fresh milled soft white wheat flour, warm from the mill
440
g
Water, room temperature ~70-75℉
100
g
Active sourdough starter
15
g
Salt
24
g
Gluten flour, optional, also known as vital wheat gluten (yields a better oven spring)
Rice flour, for dusting
Only visible to you
Made it?
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Cook
55m
Ingredients
Method
Turn cooking mode on
1.
First mix the active sourdough starter with the water until it’s dissolved in the water. Add the water mixture to the flour (and gluten flour if using) and using a danish dough whisk, dough scraper, or your hands combine it until there is no dry flour left.
440 g Water
100 g Active sourdough starter
300 g Fresh milled hard white wheat flour
300 g Fresh milled soft white wheat flour
24 g Gluten flour
2.
Cover and let that fermentolyse for 1 hour.
3.
After 1 hour add in the salt and hand knead for 3 minutes. Then rest for 15 minutes.
15 g Salt
4.
Perform the 1st stretch and fold, cover, and let rest 30 minutes.
5.
Perform the 2nd stretch and fold, cover, and let rest 30 minutes.
6.
Perform the 3rd stretch and fold, cover, and let rest 30 minutes.
7.
Perform the 4th stretch and fold, cover, and let rest 15 minutes.
8.
Pre-Shape and rest 15 minutes.
9.
Final Shape, place in a floured Banneton, cover Banneton with a plastic wrap, shower cap or something similar and put in the fridge for a cold proof up to 24 hours. See note 1.
Rice flour
10.
When ready to bake preheat your oven with the dutch oven to 500℉. Leave your dough in the fridge until the very last minute – placing a cold dough into a hot oven will give you a better 'spring'.
11.
When oven is preheated take your dough out of the fridge and gently invert it onto parchment paper.
12.
Score your dough with a lame, clean razor, or sharp knife. The main score should be between 1/4-1/2″ deep and if you are doing decorative scoring it will be closer to 1/4″. Keep in mind you will get better with practice.
13.
Using the parchment as a 'handle' lift your scored dough and carefully place it in your preheated dutch oven. Using a spray bottle do a few spritzes of water before putting the lid on. Turn the oven temperature down to 450℉ and bake for 30 minutes. Place a baking sheet on the lower rack to 'shield' the dutch oven so your crust doesn’t over-bake or burn.
14.
Remove the dutch oven lid, turn oven down to 400℉ and bake for another 25 minutes. For even browning turn the bread half way through the last 25 minutes. If checking the internal temperature it should be around 205-210°F. Remove from oven and place bread on a cooling rack.
15.
Cool COMPLETELY before slicing. If you cut into it while it’s warm it will be gummy.
If Baking Same Day
1.
Follow steps 1-8 and Final Shape, place in a floured Banneton, cover Banneton with a plastic wrap, shower cap or something similar and let bulk ferment on the counter at room temperature 4-6 hours until dough has risen by 70-80%. This time will vary based on the temperature of your home.
2.
Bake as directed above in steps 10-15. Disregard any mention of the refrigerator in those steps.
For
1
M
I
300
g
Fresh milled hard white wheat flour, warm from the mill
300
g
Fresh milled soft white wheat flour, warm from the mill
440
g
Water, room temperature ~70-75℉
100
g
Active sourdough starter
15
g
Salt
24
g
Gluten flour, optional, also known as vital wheat gluten (yields a better oven spring)
Rice flour, for dusting
Only visible to you
Made it?
Cancel
