First, make the starter! Mix equal parts starter, flour, and water. Let rest at room temp for about 8 hours, until bubbly.
Mix 90g flour, 90g water, and 45g active starter.
Put in a covered jar and let ferment for 6 hours.
6 hours later… Let’s make that dough! Mix 660g water and 948g flour. Add the levain and 18g sea salt.
Dimple, pinch, and stir mixture to incorporate all the ingredients.
Over the next 4 hours, stretch and fold 3 times. First 2 folds should be 15 min. apart, the last fold comes 30 min. after that.
Shaping time! Flour, shape, and place seam side up in a banneton (basket used to give structure to bread while it's proofing.
After proofing overnight (about 14 hours), it's time to score the bread!
Bake with lid on for 20 min. at 500 degrees. Then take lid off and bake at 475 degrees for an additional 20-30 minutes.
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