- 350g Water (room temp)
- 150g Starter
- 13g Honey
- 520g Bread Flour
- 13g Fine salt
Directions
Wish the water, honey and starter together until combined. Tip in the flour and mix by hand until fully combined and no dry spots. Cover and leave to autolyse for around 90 minutes. Then sprinkle the salt over the dough and pinch up to incorporate before doing a set of stretch and folds. Cover and leave to rest for 30 minutes. Perform another 4/5 sets of stretch and folds at 30 minute intervals.
Then shape (round or rectangle). Place in floured banneton and rest at room temperature for 80 minutes before placing in the fridge covered for at least 12 hours. A shower cap works well for this.
Baking
After 12 hours, preheat the oven to 465ยบ and place a dutch oven (lid off) on the center rack, heat for about 45 minutes to an hour. After oven is preheated and dutch oven is ready, turn the dough out onto a sheet of parchment paper and score as you like. I like to put an ice cube in the Dutch oven right before I put the dough in to create steam inside. Place into the dutch oven and back for 30 minutes. Bake an 15-20 additional minutes with the lid off to desired color.
Notes
Hand mix ingredients. It does not have to be fully developed.
On the stretch and folds, try not to tear.
