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- Friday morning am:
- Take out starter and feed
- Friday night befor bed:
- Make leaven
- - 75g flour
- - 75g bottled water
- - 75g starter
- Saturday am:
- Dough:
- - 350g water
- - 525g flour (~125g bread flour, 400 AP)
- Saline:
- - 50g warmed water
- - 3/4T salt
- Mix leaven+water+flour : rest 30min to 4hours
- After rest, add in salt solution
- Fold every 30 min for 2.5 hours
- Rest 30
- Shape
- Rest 30
- Proof in bowl add to fridge - try adding a few paper towels in the bottom of the bowl to wick away any moisture so the dough doesn't stick to the floured cloth
- Sunday am:
- take out
- heat dutch oven 1 hr at 500 F
- Score, put in covered
- bake 20 min
- reduce temp 450
- bake 10 min
- Remove lid bake 25 min
- Bake 10 min
- Turn off oven and crack the door
- Leave in another 5-10 min
- Cool for 45 minutes before slicing
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