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Starter 100g (fed with equal weight flour and water)
Bread Flour 450g
WW flour 65g
Water 350g
Salt 14g
Feed your starter - 10:30am
Wait 3.5 hours
Mix flour and water in a bowl. Cover. @2:00pm
Wait 20 minutes
Add starter and fold in. @2:20pm
Wait 10 minutes
Add salt and fold in. @2:30pm
Stretch and fold every 30 minutes. 3:00, 3:30, 4:00, 4:30
Bulk rise for 3 hours - fold at 5:30, 6:30
Shape loaf and bench rest for 30 minutes. 7:30
Shape loaf again and place in floured banneton. 8:00pm
Wait overnight 12 hours in fridge
Pre-heat oven with pizza stone and large pot for 1 hour. 500 degrees.
Invert dough onto pan. Score and bake with pot covering the dough. 500 degrees for 20 minutes with pot, 15 minutes with pot removed, 20 minutes door cracked open and oven off.
Techniques
