Ingredients
Equipment
Method
- Mix 325g water + 100g starter, add 500g flour and mix with a fork until it turns to a shaggy dough. Rest 30 mins. Add salt and optional honey, mix well.
- Do 3 stretch & folds over 3 hours. (1 each hour) Then bulk ferment and let dough rise 50-75% in volume. (This can take 4-6 hours)
- Tip onto a lightly floured bench, shape tightly into a boule. Place in floured towel lined bowl.
- Cold Proof - Cover and refrigerate 10-14 hours overnight.
- In the morning, preheat oven to 230°C with Dutch oven inside. Score and bake: 20 mins lid on, 20-25 mins lid off.
- Optional 10 mins on rack. Cool at least 1 hour before cutting.
