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RIDICULOUSLY GOOD BREADS,
bagels, and pizza dough

Bread Baking Step-By-Step

9am

For levain water and flour (95% white, 5% whole wheat) is in a 1:1 ratio. Add water and starter in a bowl. The more starter you add and the warmer your water, the quicker your levain will be ready. Add flour. Mix thoroughly. Cover and set aside in a warm space. Will be ready in 1-4 hours depending on temperature and the amount of starter you added.

 

12pm

Mix water and levain. Add flour, salt, and yeast if desired (yeast speeds up fermentation). Mix thoroughly. Cover.

 

1230pm

Folding: Grab one portion of the dough. Stretch and fold into the center. Turn the bowl 45 degrees and repeat until the entire edge has been folded over. Flip the dough and let rest.

Check out this video.

 

1pm

Repeat folding

 

230pm

Dough is ready for forming when it has doubled in size and springs back halfway when you push your finger into it. Timing will depend on temperature and starter.

Remove dough from bowl and place on a lightly floured counter. Cut in half. Take one half and fold over the four corners to the center. Flip. Form a ball, tightening the gluten shield on the outside.

Repeat with other dough.

 

250pm

Flour bannetons. Repeat form process on the two loaves. Place into banneton and cover with wax paper. Put into refrigerator to cold proof overnight.

Check out this video.

 

12pm Next Day

Preheat oven with a covered dutch oven inside it to 500F. Make sure that there are no plastic parts on dutch oven as they can melt.

Remove one loaf from fridge. Make sure that it is proofed properly (after pushing on it with finger, it comes back at least halfway. If it is not proofed enough, leave out on counter to warm up. Check every 15 minutes.

Lightly flour counter. Invert banneton and coax loaf onto counter. Score with a serrated knife.

With a potholder, open dutch oven and place loaf inside. Cover quickly and close oven. After approximately 15 minutes, check the loaf to ensure it has expanded in the dutch oven. If the size is adequate, keep cover off and bake for another 15 minutes or so, or until the crust is a golden brown and the loaf is fully cooked. Place loaf on cooling rack.

Repeat with second loaf after the oven and dutch oven has reheated for 15 minutes.

Check out this video.