Total time: 18 – 24 hours
Inspired by The Clever Carrot
I like this recipe as all the work is in the first 2 hours, then it just goes by itself, other than shaping the dough after the bulk fermentation, until you are ready to bake.
When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter.
If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done.
A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has risen 50%. It’s also no problem for it to double in size just continue on with the recipe, it should be just fine.
Timeline for baking bread at 19:00 following evening
09:00 Mix dough
09:30 Stretch & Fold
10:00 Stretch & Fold
10:30 Stretch & Fold
11:00 Stretch & Fold
11:00 Bulk Fermentation for 8-10 hours @ 21°C or rises 50-75%
19:00 -21:00 Bulk Fermentation complete. Shape into a round.
1 – 24 hours – Proof (second rise) in refrigerator
19:00 Bake for 30-45 minutes
INSTRUCTIONS
Make the dough:
Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine for 60 seconds, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.
Stretch and fold:
After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours.
Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.
Bulk Fermentation (first rise):
Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50%-75% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.
Shape:
Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.
Rest:
Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn’t burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.
Proof (second rise):
Cover the dough and refrigerate for 1 hour or for as long as 48 hours. I prefer to let this dough proof for at least 24 hours prior to baking.
Baking
Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C).
Remove dough from refrigerator.
If not using parchment paper, just tip the dough from the bowl directly into the heated Dutch oven and score. I’ve never had any problems with this method.
If using parchment paper, cut a piece of parchment to fit the size of your baking pot. Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.
Lower the oven to temperature to 450ºF (230ºC). Carefully cover the pot.
Bake the dough for 30 minutes, covered.
Lower the temperature to 400ºF (200ºC), remove the lid and continue to bake for 10 more minutes