Crispy, light, chewy. She’s a beauty.

1:2:3 recipe.

500g bread flour
330g water
165g starter
10g salt

Fed 50g of fridge starter with 100g AP flour and 100g water in the morning and let sit on the counter while I was at work.

After work autolyse the flour and water for an hour while I have dinner. Then mix in ripe starter and and salt. Mix until combined and let rest for 20 minutes. Three rounds of stretch and folds at 20 minute intervals. Then rest on the counter for a few hours.

Before bed do one round of slap and fold to firm up the dough, shape, dust with rice flour and into a baton basket overnight in the fridge.

Next day after work preheat cast iron crock with lid on at 450 while I have dinner. After dinner release dough onto parchment, score, and drop into the cast iron with parchment paper. Lid on and in the oven for 25 minutes. Lid off and back in the oven for 20 more.