The Perfect Loaf
- 7g mature starter
- 80g water
- 39g whole wheat flour
- 39g bread flour
- 368g Bread Flour
- 92g Whole Wheat Flour
- 324g Water
- 83g Levain
- 9g Salt
- Mix and keep in a warm spot.
- Add water, levain and flour, mix (shaggy) and let sit for 20 minutes.
- Sprinkle 1/4 tsp instant yeast over dough and fold a few times with scraper.
- Sprinkle salt over dough and fold and turn with wet hands until smooth (10 times or so).
- Go through a set of stretch and folds at 5:50 and 6:20
- Using a wet hand and bench knife preshape into a loose round.
- Let the dough rest, uncovered, for 30 minutes until its relaxed outward.
- Lightly flour and shape into boule.
- Add to banneton, place in plastic bag and put in fridge overnight.
- Preheat your oven with the rack at the bottom third to 450°F.
- Place your Dutch oven inside, open, with the lid and bottom side-by-side.
- Score the dough and load it into the Dutch oven; then, bake for 20 minutes covered.
- Remove the lid and finish baking for 30-35 minutes or until done. The internal temp should be around 205-210°F (96-99°C)
- Remove the loaf to a cooling rack for 2 hours before slicing.
- 9:30pm the night before - mix LEVAIN (1)
- 7:30am - AUTOLYSE (2)
- 7:50am - MIX (3)
- 8:30am - Fold (4)
- 9:00am - Fold (4)
- 11:30am - PreShape (5)
- 12:00pm - Shape & Proof (6 & 7)
- 2:00pm - Bake (8)
- 3:00pm - Rest (9)