- 400g bread flour
- 308g water
- 100g starter
- 10g salt
Mix water and starter. Add flour and mix until shaggy. Cover and rest 30 min.
Add salt.
Mix just enough to combine. cover and rest 30 min.
Stretch and folds, let dough rest 30 min
Stretch and folds, let dough rest 30 min
Stretch and folds, let dough rest 30 min
Stretch and fold.
Cover and bulk ferment 4.5 hours on counter. Shape, place in floured banneton. Cover with plastic wrap or place in plastic bag. Refrigerate overnight.
In the morning, preheat oven to 475 for 30 min. Reduce heat to 450. Transfer dough to parchment paper or silicone sling. Score. Place in roasting pan, with 2 ice cubes under parchment.
Bake 35 minutes lid on, 15-20 minutes lid off. Make sure internal temp is at least 205. Wait at least 2 hours before cutting. i usually place a baking sheet on the rack below to keep the bottom from getting too brown/hard. Wanted to share with anyone looking for a good recipe and also so i don't lose it and can come back here to find it.
