| Ragged dough... |
| Mix flour and salt together; add starter/levain and water; mix well.
|
| Cover and rest for 1 hour autolysis. |
| |
| Stretches and folds... |
| Execute series of 3 stretches and folds, 30 minutes apart. |
| |
| Ferment... |
| Place in proofing container, mark container and ferment to 125%
of original.
|
| |
| Pre-shape... |
| Pre-shape pâton without deflating and rest uncovered
on surface for 20 minutes.
|
| |
| Final-shape and cold ferment... |
| Final-shape pâton with tension and place into banneton.
|
| Cover and refrigerate banneton overnight or longer. |
| |
| Bake... |
| Preheat oven to 500°. |
| Remove banneton from refrigerator, flour bottom and invert
onto peel, slash.
|
| Put into oven in Dutch oven, bake for 20 minutes. |
| Reduce temperature to 430°, uncover and bake for 25 minutes.
|