Ingredients
Method
Feed your starter:
- 4-6 hours before you're ready to mix your dough, feed you starter. I feed mine the 1:1:1 ratio typically (100g of starter, 100g of filtered water, 100g of flour.) Once your starter has idlest doubled in size and you can see plenty of bubbles on the side, it's ready!
Mix the Dough
- Wish your active starter and lukewarm filtered water in a large bowl until bubbly. Add your flour and salt in and mix until a shaggy dough is formed. (You will need to use wet hands near the end to thoroughly mix the dough.) Cover, and let the dough rest for 30-60 mins
Stretch and Fold (4x)
- After the first rest, perform your first stretch and fold or slap and fold. I demonstrate how I do my slap and folds in my instagram video for reference!! https://www.instagram.com/reels/DZC6xyly3I4/
- Cover and let the dough rest another 30 mins before performing another round of stretch and folds. Repeat this process 4 times total.
First Bulk Proof:
- After the 4th slap and fold, Cover bowl with plastic wrap (this seals in extra moisture) and cover with a towel. Let the dough proof for 6-10 hours or until doubled in size!!
Shape Dough and second proof:
- After the dough has doubled in size, take out of the bowl and gently stretch the dough until its a large rectangular shape on the counter (careful not to tear it!)
- Split the rectangle down the middle. Fold the sides of the dough in and then roll against the counter until it is a small ball shape. Repeat with the other sides. (see video on instagram for reference.)Place the loaves into floured banitons, cover with plastic wrap and a towel over each, and place in the fridge overnight or for itlest 8-12 hours.
Score and Bake:
- Preheat oven to 400F.
- Take the loaves out of the banitons and place on two separate square parchment sheets. Lightly dust the tops with flour, score on the side, and then place loaves with the parchment sheet into two individual dutch ovens. (You can just bake them one at a time if you only have one dutch oven. Cover with the lid and bake for 30-35 mins.
- Remove the lid, lower the oven temperature to 375F and continue baking for 15-20 mins or until the top is golden brown and the center of the loaf is 200F.
- Rest for 1 hour before slicing, top with grass-fed butter and enjoy!