Ingredients
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Process
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- Mix water and starter, whisk.
- Add bread flour and salt.
- Mix into shaggy dough.
- Cover dough with damp towel and sit for 30 min.
- Fold dough and rest for 30 min.
- Repeat previous step 3 more times.
- Place dough in straight sided vessel and allow to double in size, 8-10 hr.
- After dough doubles in size, shape the dough.
- Pull dough into rectangle, fold over both vertical sides and roll dough up from bottom to top.
- Work the dough into a ball, adding tension as you move the dough back and forth.
- Allow dough to rest for 30 min.
- Work the dough one more time into a ball with a smooth top.
- Line banneton with cloth and sprinkle with corn meal, flour, and rice flour.
- Place dough in banneton, seam side up.
- Place banneton in plastic grocery bag and place in refrigerator for 1-24 hr.
- Set oven to 550 °F and preheat dutch oven.
- Once oven is preheated, take out dough, place on strip of parchment, and mark with ×.
- Put dough in preheated dutch oven, reduce oven temp to 450 °F, and bake dough in dutch oven for 30 min.
- After 30 min, take bread out of dutch oven, place on rack of oven, and reduce temp to 425 °F.
- Bake for additional 10-15 min.
- Take bread out of oven and place on cooling rack.
- Do not cut until fully cooled / room temp.
Notes
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- Double recipe to make two loaves at once.
- Need to have bubbly and active starter.
Ingredients
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Process
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- Dissolve lactic acid, vinegar, ascorbic acid into water.
- Add liquid to mixing bowl, reserve 10%
- Add dry to mixing bowl.
- Mix.
- Remove dough, divide 500 g balls.
- Rest 10 min.
- Form into ball, flour ball.
- Place into banneton.
- Proof.
- Preheat baking steel 3/8 in for 1 hr, middle rack at 500 °F.
- Turn out onto parchment, pizza peel.
- Launch into oven.
- Lower temp.
- Bake 8 min.
- Remove loaf, place on rack, back in oven.
- Bake 12 min.
- Drop temp.
- Bake 12 min.
Notes
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- Adding acid will slow proof time considerably.
- 450 g dough / loaf.
- Cold ferment.