508 g flour (100%)
355 Water (70%)
102 g levain (20%)
25 g water (5%)—added after autolyzation
10 g salt (2%)—added after autolyzation
The night before you bake, make the levain. Mix 20 grams of starter with 50 grams of
flour and 40 grams of water. Let ferment
until ready (about 8 to 12 hours).
Mix flour, water, and levain until smooth and
creamy (you can use a stand mixer with a dough hook on low speed or you can mix
it by hand).
Let rest for 40 minutes (autolyze)
Mix in additional water and salt.
Pour into oiled bowl.
Let rest for 40 minutes.
Work the dough by stretching and folding it over
on itself. Do this four more times and
40 minute intervals.
Bulk proof until it’s at least doubled in size
(8 to 10 hours at room temperature).
Shape the loaves
Pour the dough out onto a flat surface (don’t
flour it; you will be tempted, it’s sticky, but don’t do it).
Divide the dough (if making more than one loaf).
Bench rest for 20 minutes (i.e., let it sit on
the counter for 20 minutes).
Shape the loaves by pulling the edges in to the
center (imagine that it’s a square on you’re pulling each side into the
center). A bench knife will be
invaluable because it will stick to the surface.
Now sprinkle flour on and around each loaf. Shape it into a boule or loaf or the shape
Turn over into a well-floured banneton, loaf
pan, bowl, etc.
Final proof on the counter for two hours or in
the refrigerator for 12 or more.
Put Dutch oven(s) in the oven and preheat to 500
When the oven is hot, turn the loaves into the
Dutch ovens, slash with a lame, and bake for 30 minutes.
Remove from oven. Turn out onto a cooling rack and let cool
completely before slicing.