Alternate Sample Schedule
If you are feeding your starter once a day, it helps to give an extra feeding the morning prior.
7:00 am in the morning, mix levain:
25 grams starter
25 grams Artisan flour
25 grams whole wheat flour
50 grams filtered water.
2 pm, mix the dough: (autolyse period)
This can also be done later.
400 grams Artisan flour
38 grams wheat flour
350 grams filtered warm water
4:00 Add levain to dough mixture. Mix well
4:30 Add 9 grams of salt to mixture. Do about 30 folds. Keep covered.
4:45 4 folds. Cover.
5:00 4 folds. Cover.
5:30 4 folds. Cover. Just get at least 3 sets in even if in shorter time frame.
Now it will rest undisturbed for 4-6 hours after adding salt.
9:30 pm Shape into ball and let it rest with towel over it.
9:50 pm Reshape, sprinkle a rice flour on top of the dough ball and place it in the banneton and refrigerate, covered.
Next morning bake.
Preheat the oven to 500 degrees with the dutch oven and lid for at least 30 minutes.
Once the oven is ready, pull the dough out of the refrigerator. Place it on parchment paper. Score the dough. Remove the dutch oven. Place the dough with paper carefully in the preheated dutch oven.
Put the lid back on pot. Bake.
475 degrees 20 minutes with lid on.
450 degrees 25 minutes without lid.
Remove bread from the pan and put on a cooling rack.
Let it cool at least an hour prior to cutting.