Starter

Day 1

  • 50G Flour 50G Water

Day 2

  • 50 G Flour 50G Water

Day 3

  • 50 G Flour 50 G Water

Day 4

  • Discard 150G Starter and add 75G Flour 75G Water. Mix thoroughly.

Day 5

  • Follow Step 4

Day 6

  • Follow Step 4

Day 7 (Starter Should Be Ready)

  • Follow Step 4 - Check for good rise and healthy bubbles

Making Loaf

Wait until starter reaches peak and make dough right after this. This is when starter is ready to make the loaf.

Ingredients:

  • 160 G Starter
  • 400 G Flour
  • 230 G Water
  • 5 G Salt

Knead and check opacity for “window pane” effect. This is when its ready for first proof. Then let it sit for 3 hours.

Knead again and let it sit for another 2 or 3 hours. At this point you can put it in the fridge and let it prove overnight if you want.

Oven Prep - 450 Deg for 30-35 Minutes. Keep an eye on it