Measurement Variations:

Primary round loaf

• 98g starter
• 247g water
• 8g salt
• 388g bread flour

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My Process

I have a 3-day process which reduces my time in the kitchen.
Here’s an example:

Fri 7pm – Feed the starter (5m)

• Discard all starter except about 10-15g.
  Enough to cover the bottom of the jar.
• Add 55g water, stir to liquify.
• Add 55g bread flour, mix to blend.

Sat 7am – Mix the dough (10m)

If Starter has doubled in size, it’s time to use it. Use a big mixing bowl.
Mixing together:

• Add 98g starter
• Add 247g water, mix
• Add 8g course salt, mix. It will get sticky
• Add 388g bread flour, mix
• Once the liquid and dry ingredients have blended, I wet my hands a little and continue to mix by hand for about 2-3 minutes (total time 10 minutes).
• Cover the bowl with a cloth and let it sit for 10 minutes.

Sat 7:20am – Knead the dough (10m)

• Dump the dough onto the clean counter
• Wet your hands a little
• Push/knead the dough, fold and rotate
• What I’m usually trying to do is push out dry flour spots, so I will keep stretching, kneading, rotating, flipping until I feel the dough is smooth.
• Cover the bowl with a cloth and let it sit for 30 minutes.

Sat 8am – Stretch the dough (10m)

• Dump the dough onto the clean counter
• Wet your hands a little
• Cover the bowl with a cloth and let it sit for 6 hours.

Sat 2pm – Shape the dough (5m)

• Dump the dough onto the clean counter
• Cover the bowl with a cloth and let it sit for 2 hours.

Sat 4pm – Put the dough in the fridge (1m)

• Dump the dough onto the clean counter
• Cover the bowl with a cloth and let it sit for 30 minutes.

Sun 7am – Bake the bread (1 hour)

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Baking Temperatures

• 500°F for 20 minutes, covered, 6 ice cubes
• 425°F for 20 minutes, uncovered (small loaves, remove from the oven)
• Rotate 180°, bake for 10 more minutes, uncovered (primary or large loaves)

Watch this

I adopted the same method from Culinary Exploration. I watched this video no less than 10 times while practicing.