Serves 1
Directions
- 1Combine water, starter, and salt in a large bowl
- 2Stir in bread flour until a rough dough forms.
- 3Cover and let rest for 30 minutes.
- 4Perform 4 sets of stretch-and-folds, 30 minutes apart.
- 5Cover and let the dough ferment until puffy and bubbly.
- 6Turn the dough onto a lightly floured surface, preshape, rest for 10 minutes, then shape into a batard, boule.
- 7Transfer to a banneton or loaf pan, cover, and place in the fridge overnight (12-24 hours).
- 8Preheat your oven to 460°F
- 9Score the dough, then bake covered for 23 minutes, uncover and bake another 16 minutes until golden brown
Ingredients
- 500 g bread flour
- 350 g water
- 100 g active starter
- 10 g salt
Equipment
bowlDutch ovenbanneton or loaf pan
Tips
- The recipe can easily be made as a batard (oval), boule (round), or baked in loaf pans.
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