Loving the baking steel with lava rocks. Been absolutely game changer for baking more loaves at once. Been sharing with friends, family and coworkers.

Recipe

Flour: 1060g

Water: 700g

Starter: 400g

Salt: 25g

Total dough weight after bulk:
– ~2100g (~700 g total dough for each loaf)

Process

• Whisk salt into flour

• Add starter and water

• Mix loosely til all flour is hydrated, feel free to use wet hands or wet flexible spatula

• Take about 20 mL of dough and add to small jar for measuring rise (aliquot method)

• 45 min – Toss in oven proof setting (100 F) with damp towel over mixing bowl – Dough temp should be measured around 28-30 C

• Coil fold x4 (lift and fold top third under, rotate bowl 180, fold top third under, rotate 90, fold, rotate 180, fold)

• 45 min – oven proof again

• Coil fold

• Look for 30% rise – if not risen enough, +45 mins

• Flour bench heavily, have some bench flour ready

• Pour dough onto flour

• Split, fold, shape and place in banneton

• Fridge overnight

Bake

• Preheat oven to 500 F (Steel included)

• Get some water boiled

• Straight from fridge, place dough on parchment, score

• Reduce oven to 450 F

• Place bread on steel

• Fill lava rocks tray with boiling water

• 25 min with steam (water in pan w/ lava rocks)

• 20 without steam