So your starter is ready, now it’s time to bake some bread!!
If you don’t already have one, I highly recommend getting a scale before we start!
100g of Starter
325g of Water
500g of flour
Mix the dough, then cover with plastic wrap.
Let Rest for 30 minutes
Mix in:
10g of Salt
25g of Water
Cover with plastic wrap again and let Rest for 30 minutes
Stretch and Fold the dough in half four times each time turning the bowl a quarter turn.
Cover with plastic wrap again and let Rest for 30 minutes
Stretch and Fold the dough in half four times each time turning the bowl a quarter turn.
Cover with plastic wrap again and let Rest for 30 minutes
Stretch and Fold the dough in half four times each time turning the bowl a quarter turn.
Cover with plastic wrap again and let Rest for 30 minutes
Stretch and Fold the dough in half four times each time turning the bowl a quarter turn.
Cover with plastic wrap again and leave to “Bulk Ferment” for at least 6-7 hours. I usually leave mine overnight. However, do not leave it longer than 9 hours or it will be a puddle… but even if that does happen don’t lose hope! Look up a recipe and use the dough to make Focaccia.
Pour the dough out of the bowl and use a bench scraper to make a round boule. Creating lots of surface tension.
Cover with a towel and let rest for 30 minutes.
Flour a basket liner or towel and put into a bowl, shape the dough into a tight ball and but it into the floured bowl with a liner/towel. Cover it with another towel, put it into a plastic bag and tie it.
Put into the fridge for at least a couple hours before baking.
About half an hour before you are ready to bake your bread, put the lid on your dutch oven and put it into the oven, then preheat to 475 degrees F. Leave the pot in the oven while it preheats and once it has preheated leave for another 30 minutes.
Cut a piece of parchment big enough to use as a bread sling. Take the basket from the fridge and unwrap it. Put the parchment on top of the basket and flip the basket so that the dough rests on the parchment, on the counter.
Gently add GF (rice) flour and score.
Get an ice cube or a dribble of water to add steam to the pot.
Baking the Bread:
Remove the pot from the oven CAREFUL – ITS HOT!!
Using the parchment as a sling, add the parchment and dough to the pot, add the ice cube or water beside the dough (under the parchment).
Close the lid carefully, but quickly.
Put the pot in the oven for 20 minutes.
Remove the pot after 20 minutes is up and take the lid off, then put the pot back in the oven for another 20 – 30 minutes. (Cook time will depend a lot on your stove, if the bottom of the bread sounds hollow then you know it is done!)
Finally, take it out, let the bread cool and let the crumb set before cutting into it and enjoying a slice!
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