Starter:

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Ratio: 1:10:10

Suggested Weight: 2:20:20 g

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Levain:

Ratio: 1:3:3

Suggested Weight (1 loaf): 11:34:34

Suggested Weight (2 loaves): 23:69:69 g

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1 Loaf:

390g water, between 90° and 95°F

79g levain

600g bread flour

12g Diamond Crystal kosher salt

Rice flour, for dusting

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2 Loaves:

780g water, between 90° and 95°F

158g levain

1200g bread flour

24g Diamond Crystal kosher salt

Rice flour, for dusting

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Instructions:

1. Combine water and starter with hands until dissolved.

2. Add in flours and form a shaggy dough.

3. Work for 10 minutes.

4. Cover with warm damp tea towel.

5. Rest for one hour.

6. Add in salt

7. Stretch and fold, pinch to incorporate.

8. Rest one hour.

9. Take the dough’s temperature and pull aliquot (see chart).

10. Coil fold.

11. Rest 30 minutes.

12. . Repeat for a total of 4 coil folds.

13. Bulk ferment until aliquot grows up to the lid of the container.

14. Additional signs of readiness in your dough:

    doubled in size from initial mixing

    top is domed

    not sticky to the touch

    bubbles all throughout

    pulls away from bowl with little to no help

15. Pre-shape. Rest for 1 hour.

16. Shape

17. Refrigerate to cold proof for 12-36 hours.

18. Preheat Dutch oven at 500 degrees.

19. Pull dough out of the fridge, transfer to parchment and score.

20. Drop temp to 450.

21. Bake for 25 minutes

22. Remove lid,

23. Drop temp to 400 and bake until 205 degrees, about 15-20 minutes.