Step-by-Step Instructions

1.      First things first - feed your starter

-         8h before preparing the dough, take the starter out of the fridge and feed it. Keep 15g starter in the jar, and add 60g water and 60g flour. Stir well, cover the jar and let it sit at room temperature. The starter is ready to use when the surface becomes uneven, bubbly and shows signs of collapse.

2.      When the starter is ready, time to mix the dough

-         To a mixing bowl add 400g water and 100g starter. Stir the starter in, before adding the flour. Once you add the flour, mix for a couple of minutes until there is no dry flour left and you get a homogeneous dough. Cover the bowl and let the dough rest for one hour.

3.      Add the salt and the remaining 20g water

-         With your wet fingers push the salt in the dough, and then mix it by squeezing it through your fingers. It will separate before coming back together. Mix the dough for 3-4min. Once this is done, cover the bowl and let the dough rest for one hour.

4.      You will be performing 4 sets of folds at 1h intervals each

-         A stretch & fold is a technique used during the bulk fermentation of your dough to strengthen the dough, help with the development of the gluten network, equalising dough temperature and trapping little air into the dough. It also gives you the opportunity to check on the progress of the dough regularly.

-         To do the fold, grab one side of the dough and pull it up by stretching it gently and then over itself. Repeat on the other three sides. This will be one set

-         Fold the dough 4 times in total = 4 sets at 1h intervals

-         1h after the last set, the dough should now be ready, feel lighter and airy. It will have risen and feel like a pillow. If after the 4th fold the dough hasn’t moved much, give it another fold and wait another 1h. This can happen when ambient temperature is lower. 

5.      Time to shape your dough

-         Flour your banneton generously

-         With a dough scraper, go around the dough to release it from the side of the bowl. Dust the dough with flour and flip it over on the counter. You can shape the dough in a boule (round) or batard (oval), it’s up to you.

•         Once shaped, place the dough in the proofing basket (banneton). You can now transfer it to the fridge for the final proofing. Do not cover it in plastic, use a towel instead to avoid condensation and a dough that’s too wet, hard to score and which can also overproof.

   

6.      Time to score & bake

-         Preheat the oven to 250°C for 30min. If you use a baking stone (or steel) or a dutch oven, make sure those are in the oven during the preheat

•         Once the oven is hot, remove the dough from the fridge, flip it over on a parchment paper (which will help you transfer the dough to the oven/dutch oven) and score it. This video will show you how to best score your dough. It’s time to bake now.

Using a Dutch oven: 

Bake for 20 min at 250°C with the lid on. After 20 min remove the lid and bake for another 30-35 min at 200°C.

Using a baking stone (or just a regular oven tray)

Bake with steam for 20 min at 230°C. Release steam, bake for another 30-35 min at 200°C, top – bottom setting. Avoid fan mode, as this might burn your loaf more than you would like.

Unlike the iron cast pan or a dutch oven that holds in the steam released by the dough, when using a baking stone/steel (or even a tray) you need to create the steam. Pour boiling water in a hot tray at the bottom of the oven, the wider the tray the better. Place it in the oven for 5-10min before putting in the dough, you want the environment to be ‘moist’ already. Top up when you put the dough in the oven.

Photo credit for images of Andra: Roxana Voicila