3rd loaf

This is my third loaf. I think it’s pretty darn good. First time doing an oval shape. Once I shaped and put in the basket it was in the fridge for ~12-14 hours before baking in my Dutch oven.

I also included what I do for my starter since I’m a weekend warrior so please feedback is accepted.

Ingredients

300g H2O

100g starter

450g flour

10g salt

Mix the starter in the water to dissolve first then add flour and add salt on top. Mix salt into flour before incorporating into water.

In 30sec – 1 min you should have a shaggy dough with no visible flour.

Rest for 30

– [x] Fold

Rest for 30

– [x] Fold

Rest for 30

– [x] Fold

Move into clear container smooth side up for bulk fermentation (6-12 hours)

Pre-Shape

-smooth side up on unfloured bench

-shape into a ball

-rest for 30 minutes

Shape

-flip smooth side down

-stretch into rectangle and fold outer thirds into middle

-now depending on desired shape, create an oval or round

Place smooth side down in floured basket of the same shape

Cover and let rest for 1 hr at room temp

Toss in the fridge for 8 hours and bake whenever you want

Fridge starter (Saturday–Friday):

• 15 g starter

• 45 g flour

• 45 g water

• 1:3:3 → \~105 g

Bake levain (Friday night or Saturday morning):

• 30 g starter

• 100 g flour

• 100 g water

• 230 g total