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#StepIngredientsInstructionsTime
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1Awaken Cold Starter20g cold starter
100g flour
100g water		Mix ingredients in a clean container0:05:0011:00:00 AMSat
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2Wait12:00:0011:00:00 PM
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3Second feeding20g cold starter
100g flour
100g water		Mix ingredients in a clean container0:05:0011:05:00 PMSun
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4Wait10:00:009:05:00 AMDay +1Sun
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5Mix flour and water for dough700g white bread flour
300g whole-wheat flour
750g lukewarm water		Mix until no dry spots remain0:10:009:15:00 AMSun
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6AutolyseCover with damp towel and let sit for at least 30 minutes up to a few hours2:00:0011:15:00 AM
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7Float test your starterDrop a teaspoon of starter into a bowl of water. If it floats it is ready to use0:00:0011:15:00 AM
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8Combine autolyse and starter200g ripe starter
entire autolyse mixture		Combine autolyse and starter by pinching with thumb and finger. Rotate bowl and repeat until combined0:05:0011:20:00 AM
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9Add salt20g salt
20g water		Pinch to incorporate0:05:0011:25:00 AM
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10Waitcover with damp towel0:10:0011:35:00 AM
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11Folding knead (gluten development)Fold and turn the dough repeatedly for 10 minutes to develop gluten.0:10:0011:45:00 AM
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12Windowpane testStretch a ball of dough to test gluten structure. If you can stretch it thin enough it's ready, if it tears it is not.11:45:00 AM
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13Second fold and turn (depends on results of windowpane test)0:10:0011:55:00 AM
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14Bulk fermentationLeave covered with damp towel to rise. (optimal temp is 76-80 degrees)1:00:0012:55:00 PM
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15Fold and turn 1Gentler than previous folding so as not to knock out gas and only do 4 folds rotating 90 degrees each time.0:05:001:00:00 PM
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16Wait1:00:002:00:00 PM
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17Fold and turn 2Gentler than previous folding so as not to knock out gas and only do 4 folds rotating 90 degrees each time.0:05:002:05:00 PM
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18Wait1:00:003:05:00 PM
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19Fold and turn 3Gentler than previous folding so as not to knock out gas and only do 4 folds rotating 90 degrees each time.0:05:003:10:00 PM
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20Wait1:00:004:10:00 PM
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21Fold and turn 4Gentler than previous folding so as not to knock out gas and only do 4 folds rotating 90 degrees each time.0:05:004:15:00 PM
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22Wait1:00:005:15:00 PM
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23Pre-shapingTurn onto lightly floured work surface and divide the dough in half. Pull all edges of dough toward the center to create a packet. Flip the dough so it rests seam side down. Cover with a towel and repeat with second piece of dough.0:10:005:25:00 PM
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24Rest0:20:005:45:00 PM
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25Prepare basketsRice flour
White Bread Flour		Dust clean towel-lined proofing baskets with a mixture of rice and bread flours.5:45:00 PM
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26Final ShapingDust the top of the dough lightly with flour. Flip the dough upside down and stretch it gently into a square. Fold the left side, then the right side into the center. Then roll it up from the bottom into a single roll.0:05:005:50:00 PM
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27Seal the seamLet the dough sit so the seam seals.0:05:005:55:00 PM
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28Transfer to basketTransfer the dough to a basket seam-side up. Cover with a clean towel.0:05:006:00:00 PM
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29ProofingRest at room temperature until the loaves have slightly increased in volume.1:30:007:30:00 PM
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30Poke testPress a floured finger about 1/2 inch into the dough. If it springs back immediately it needs more time (check again in 20 minutes). If it springs back slowly the dough is proofed.7:30:00 PM
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31Chill overnightCover with plastic wrap and chill in the fridge overnight11:00:006:30:00 AM
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32Preheat the ovenHeat your oven at 500 degrees with a dutch oven inside.1:00:007:30:00 AM
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33Prepare the doughRemove loaf from fridge and lightly dust with flour. Invert onto parchment and gently peel away the towel. Dust rounded side with flour rubbing to coat evenly.0:05:007:35:00 AM
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34Score the doughMake a long off-center slash about 1/4 inch deep in the loaf.7:35:00 AM
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35BakeRemove heated dutch oven from oven. Use parchment to lower loaf into dutch oven. Cover and return to oven.0:20:007:55:00 AM
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36Remove lidReduce oven temp to 450 and remove lid of dutch oven.0:35:008:30:00 AM
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37RestRemove loaf from dutch oven when it's deeply brown and let rest on a rack for several hours.2:00:0010:30:00 AM
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38Serve10:30:00 AM
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