Recipe for Standard Loaf:
- 375g bread flour (King Arthur)
- 250g warm water
- 250g warm water
- 7g salt
Day 1:Mixing
- Combine warm water and cold starter. Gradually add flour and mix until no dry flour remains. Cover and let sit for 45 mins.
Day 2:Adding Salt
- Dissolve salt in a splash of water. Slap/fold dough until smooth. Cover and let sit for 30-40 mins.
Day 3:Stretch & Folds
- Perform 2 sets of stretches & folds. Cover and let sit untouched for about 1 hour.
Day 4:Shaping
- Dust surface and banneton with rice flour. Shape the dough and place it in the banneton. Cover with a shower cap and refrigerate overnight.
Day 5:Preparation
- Preheat oven to 500°F (260°C). Place banneton in the freezer while the oven preheats.
Day 6:Scoring and Baking
- Turn dough onto parchment paper, spritz with water, dust with rice flour, and score loaf. Preheat a cold roasting pan in the oven.
- Bake at 500°F (260°C) for 7 mins with ice cubes under my parchment paper with the lid on. Recut expansion line.
- Reduce heat to 450°F (230°C) and bake for 20 mins with the lid on.
- Finally, reduce heat to 400°F (200°C) and bake for 15 mins or until preferred color with lid off. Internal temp should be 205°F+ (96°C).
Day 7:Cooling and Serving
- Allow to cool before slicing. Enjoy your soft, airy, and crisp homemade bread!