Instructions

1. 1

   Feed starter 4-8 hours before use. It should double and pass float test.

   • 💡Drop spoonful in water - should float
   • 💡Peak activity is key
2. 2

   Mix flour and water. Autolyse (rest) 30-60 minutes.

   • 💡No starter or salt yet
   • 💡Develops gluten naturally
3. 3

   Add starter and salt. Mix by hand until well combined.

   • 💡Pinching method works well
   • 💡Dough will be sticky
4. 4

   Bulk ferment with folds every 30 minutes for first 2 hours.

   • 💡Stretch and fold builds strength
   • 💡Watch for 50% size increase
5. 5

   Pre-shape and rest 20-30 minutes.

   • 💡Gentle handling preserves gas
   • 💡Creates surface tension
6. 6

   Final shape and place in banneton. Cold proof as specified.

   • 💡Seam side up in banneton
   • 💡Cold proof develops flavor
7. 7

   Preheat Dutch oven to 475°F. Score and bake covered 20 min.

   • 💡Deep score for good ear
   • 💡Steam is crucial
8. 8

   Remove lid, reduce to 450°F, bake 20-25 min until deep brown.

   • 💡Dark crust = flavor
   • 💡Internal temp 205-210°F