Equipment

• gram scale
• dutch oven
• large bowl
• knife or razor blade
• whisk
• spatula or dough bowl scraper
• bannton or parchment paper

Steps

Test Your Starter

1. Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

1. Pour 525 grams – water (80°F) into a large bowl.
2. Add the 200 grams of active starter and mix thoroughly with a whisk. Mix until the floating cloud of starter is mixed completely into the water.
3. Add 700 grams – all purpose flour and mix to form a sticky dough ball.

Autolyse Phase (Self Digestion)

1. Let the sticky dough ball rest 1-4 hours in the large bowl.
2. Add the 20 grams – salt. Use your hands to stretch the dough gently until the salt is mixed into the dough.

Add Air Bubbles

1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
2. Repeat Step 1 every 30 minutes 4 more times.
   • Note:
     • The dough has  become an elastic resilient dough that passes the window pane test (Pinch a little dough and pull it away from the dough ball, you should not be able to see through it).
     • If your dough does not pass the window pane test and it is still breaking before it goes transparent when pulled. Do another round on step 1.

Add More Air Bubbles

1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour or until it rises by 30%.
2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
   • Why? It should continue to rise slowly so give it room in the bowl.
3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
   • Why? The dough will soften and gently rise as it warms.

Create 2 Loafs

1. On a clean un-floured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly. Divide the dough into two even round balls.
   • Note: Try to not push the dough down keep the air pockets you created.
2. Let the dough balls rest for 20 to 30 minutes.
   • Note: They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.

Final Chance For Air Bubbles (Repeat for each loaf)

1. Gently stretch and pull the dough from the sides to the middle of the dough ball.
2. Place the dough seam side up in your floured/cloth lined banneton/bowl.
3. Rise in the fridge 2-4 hours. 

Baking Time (Repeat for each loaf)

1. PREHEAT oven to 450°F & set your empty dutch oven with lid in the oven for 30 minutes.
   • Note: Keep the formed loaf in your banneton or bowl in the fridge until you actually need to place it in your preheated dutch oven. Why? Cold dough will aide the oven spring.
2. Pull out your VERY hot dutch oven remove the lid and add your dough.
   • Banneton: flipping the dough into the dutch oven as gently as possible seam side down.
   • Alternate method: Place high heat safe parchment paper over the bowl.
3. Score the loaf with your lame knife or a razor blade or sharp scissors.
   • Why? So it looks cool no but really scoring helps the dough rise.
4. Bake 30 minutes at 450°F in the dutch oven.
5. Bake 10 minutes UNCOVERED Note: Remove the lid (and parchment paper).
6. Remove loaf from the dutch oven.

Final Step (Repeat for each loaf)

1. Check the center of the loaf should read about 205°F.
2. 1 Hour let loaf sit on a cooling rack.
   • Why? hour to set the crumb