Ingredients

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100g - 120g active starter (100% hydration)

720g unchlorinated water

750g organic white bread flour

250g organic Red Fife flour

20g kosher salt

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Instructions

1. Mix

   Dissolve starter in water in a large bowl. Add flours and salt. Mix with danish dough whisk until no dry spots remain (dough will be shaggy).

2. Stretch & Fold

   Perform 3-4 sets of stretch and folds, spaced 15-25 minutes apart. Wet your hands, grab one side of dough, stretch up, fold over. Rotate bowl, repeat on all four sides.

3. Bulk Fermentation

   Cover and let rise at room temperature (68-75°F) until dough increases in volume by about 70%. This typically takes 4-6 hours depending on temperature. Dough should be puffy with visible bubbles on the surface.

4. Divide & Pre-shape

   Turn dough onto lightly floured surface. Divide into 2 equal pieces (about 945g each). Gently pre-shape each into a round. Let rest uncovered 20-30 minutes.

5. Final Shape

   Shape each piece into a boule or batard. Dust bannetons generously with rice flour (or 50/50 rice/AP flour). Place loaves seam-side up in bannetons.

6. Final Proof

   Cover and proof at room temperature for 1-2 hours, OR refrigerate 8-16 hours for cold retard (recommended for better flavor and easier scoring).

7. Bake

   Preheat oven to 500°F with Dutch oven inside for 45 minutes. Score loaves, place in hot Dutch oven. Bake covered at 475°F for 20 minutes, then uncovered at 450°F for 20-25 minutes until deep golden brown (internal temp 205-210°F).

8. Cool

Let cool completely on wire rack (at least 1 hour) before slicing.

Yield: 2 loaves