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102 grams active sourdough starter

462 grams water (for 75% hydration) or 499 grams water (for 80% hydration)

300 grams fresh milled hard red wheat flour

300 grams fresh milled hard white wheat flour

24 grams gluten flour

16 grams salt

Rice flour for dusting or Everyday Bagels seasoning

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FEED STARTER

1. The night before baking, feed starter.

   FERMENTOLYSE

2. In the morning (7 AM), mix the active sourdough starter with the water until dissolved.

3. Add the water mixture to the flour (and gluten flour if using) and using a danish dough whisk, dough scraper, or your hands combine it until there is no dry flour left.

4. Cover and let that fermentolyse for 1 hour.

   SALT KNEAD STRETCH and FOLD

5. After 1 hour (8 AM) add in the salt and hand knead for 3 minutes. Then rest for 15 minutes.

6. At 8:20 AM, perform the 1st stretch and fold, cover, and let rest 30 minutes.

7. At 8:50 AM, perform the 2nd stretch and fold, cover, and let rest 30 minutes.

8. At 9:20 AM, perform the 3rd stretch and fold, cover, and let rest 30 minutes.

9. At 9:50 AM, perform the 4th stretch and fold, cover, and let rest 15 minutes.

   PRE-SHAPE, SHAPE, COLD PROOF

10. At 10:15 AM, pre-Shape and rest 15 minutes.

11. At 10:30 AM, do the final shape. Sprinkle Everyday Bagel into the bottom of the banneton (instead of rice flour), place dough seam side up in the banneton. Sprinkle Everyday Bagel seasoning onto the sides and top of loaf. Cover and proof at room temperature for 4-6 hours.

    SCORE and BAKE

12. When ready to bake (anytime between 2:30 - 4:30), preheat oven and dutch oven to 500℉.

13. When oven is preheated, gently invert dough onto parchment paper.

14. Score your dough with a lame, clean razor, or sharp knife.

15. Using the parchment as a 'handle' lift your scored dough and carefully place it in your preheated dutch oven.

16. Using a spray bottle do a few spritzes of water before putting the lid on.

17. Turn the oven temperature down to 450℉ and bake for 30 minutes.

18. Remove the dutch oven lid, turn oven down to 400℉ and bake for another 25 minutes.

19. Remove from oven and place bread on a cooling rack. Cool COMPLETELY before slicing.

NOTES

Increase hydration level by 5% and add vital wheat gluten. Add flavor with Everything Bagels as inclusion and as topping.