🍽️ Baking
⏱ 2 days
👥 2
Instructions
1
On Thursday night, remove your starter from the fridge. Feed it with 55 grams flour and 55 grams water. Leave it at room temperature until it doubles in volume. If it doubles within 6 hours, it's ready. If not, discard all but 20 grams of starter, then re-feed with the same quantities of flour and water. Use the starter just after its peak: when the dome has flattened slightly, it smells tangy/yogurty (not sweet), and bubbles are visible but not collapsing.
2
On Friday, begin the autolyse: In a large bowl, mix 375 g flour and 255 g water until no dry flour remains. Cover and let rest for 30 minutes.
3
Add 105 g active starter and 9 g salt to the dough. Mix by pinching and folding until combined. The dough will feel sticky.
4
Over the next 2 hours, perform 4 rounds of stretch and folds, one round every 30 minutes. For each round, wet your hands, stretch one side of the dough up, fold it over, rotate the bowl, and repeat 4 times.
5
After the last fold, let the dough rest at 73-75°F (23-24°C) for bulk fermentation until it increases in volume by 50-75%, is jiggly, and a poke springs back slowly. This usually takes 3.5-5 hours. Do not wait for it to double.
6
Lightly flour your counter. Gently turn the dough out and shape it into a loose round. Let it rest for 15-20 minutes for pre-shaping.
7
Shape the dough into a tight round or oval, creating surface tension without tearing. Place the dough seam-side up into a floured bowl or banneton.
8
Cover the shaped dough and refrigerate for 18-24 hours for a cold proof.
9
On Sunday, at least 30-45 minutes before baking, preheat your oven to 475°F (245°C) with a Dutch oven inside.
10
Carefully transfer the dough directly from the fridge into the preheated Dutch oven. Bake covered for 20 minutes at 475°F (245°C).
11
Remove the lid and reduce the oven temperature to 425-435°F (218-224°C). Continue baking uncovered for 15-18 minutes, or until the crust is golden brown.
12
Transfer the baked loaf to a wire rack and cool for 1 full hour before slicing. For a softer crust, you can optionally brush it lightly with butter or olive oil, or cool it under a towel.
Notes
Use bread flour or all-purpose flour. Hydration is ~70%. The timing of starter use (just after peak) is a major driver of sour flavor. For more tang, try a longer cold proof or slightly less starter. For more complexity, add 10-15% whole wheat or rye flour. Your home temperature (73-75°F) 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 cold proof. Store at room temperature for 3-4 days (cut side down, covered loosely). For longer storage, slice the entire loaf and freeze slices in a bag for 2-3 months; toast straight from frozen.