Description
Makes a beautiful loaf of crunchy on-the-outside, soft ad spongy on the side, bread!
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Directions
Using a scale, measure out 350 grams water ad mix with 100 grams of starter, stirring to make it "milky".
Add 500 grams flour(bread or all-purpose) and 10 grams of salt, stirring until mostly incorporated and shaggy-looking.
Cover and let sit for 30-60 minutes.
Do your stretch ad folds every 30 minutes for 4 times.
Set on the kitchen counter. Cover until double in size. Should look "jiggly" with a few bubbles on the top. May take up to 10 hours.
Shape loaf and put in banneton basket. Cover with plastic and refrigerate for no more than 48 hours.
Remove from the refrigerator. Heat oven (and bread pot) to 450 degrees. Bake at 450 degrees for 30-35 minutes with the cover on. Remove cover ad bake for 10-15 minutes longer.
"Hot pot, cold bread dough."
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Ingredients
 350 grams water
100 grams starter
500 grams bread flour
10 grams salt
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