Ingredients
Bread Flour
500g
Water
320–340g
Starter
50g
Salt
10g
Tips
Fresh starter = ~5 hr bulk proof
Fridge starter = 10–12 hr bulk proof
Oven light ≈ 80°F — the sweet spot for proofing
Warmer water speeds up the rise
Can bake up to 24 hrs after shaping
Method
1
Mix
Combine starter and water. Add flour and salt. Stir until no dry bits remain.
2
Rest
Cover and let sit for 1 hour.
3
Stretch & Fold
Do 1 set of stretch and folds. Up to 3 sets, 30 min apart — even just 1 is fine!
4
Bulk Proof
Let dough rise 10–12 hours in a warm spot. Oven with light on works great.
5
Shape
Roll into a 9×11" rectangle. Add any mix-ins now. Tri-fold, place seam-side down in banneton.
6
Refrigerate
Cover and refrigerate overnight. Bake anytime within 24 hours.
7
Bake
Phase 1 (lid on): 450°F for 25 min in a covered Dutch oven. Phase 2 (lid off): 425°F for ~20 min until deep golden brown. Done when internal temp reaches 205°F.
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