- Day one, replenish starter and place in refrigerator. Mix dry ingredients, cover and leave on counter overnight. Remove starter from refrigerator and leave on counter overnight.
- Day two add water and levain to dry ingredients and mix on low for two minutes, then on next highest speed for 3 minutes. Cover and rest for 30 minutes.
- Perform 3 stretch and folds every 30 minutes.
- Shape into a tight ball and place into a straight sided container, covered.
- After a 63% volume increase at room temperature (73°F) shape into a tight oval and place into rice floured banneton and loosely cover with plastic bag. Rest on counter for one hour, then put in refrigerator overnight.
- Day 3, score and bake in covered Dutch oven at 450°F for 25 minutes. Uncover and bake additional 10 minutes or until internal temperature is about 208°F.
by Sharp-Ad-9221
5 Comments
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INGREDIENTS
400g Bread Flour
50g Whole Wheat Flour
10g Salt
300g Water
100g Levain
Looks awesome! I need to try it
Looks fantastic, well done. But… I’m confused by the directions, day one you replenish starter and place in refrigerator, but also remove starter from refrigerator and leave on counter over night?
Also, why do you mix the dry ingredients and leave on counter over night?
Lastly when did you make the levain and what was the ratio?
Perfect! Looks soooo good