Yeld: 1kg (1 large boule/bâtard or 2 small boules/bâtard)

Desidered dough temperature after mixing 24-26°

Active total time 30 min, inactive 6.5 h

Ingredients

Strong white flour 480 g

Water 315 g

Inactive levain 195 g - left over levain, previously frozen and thawed

Wheat bran 10 g

Fine salt 12 g

Instant dry yeast 4 g

Procedure

MIX (by hand)

Dissolve yeast with water, stir in the inactive levain; add the strong white flour, wheat bran and mix to a shaggy mass; autolyse for 30 min; add the salt and mix until homogeneous; transfer to a lightly oiled tub or bowl, and cover well with a lid or plastic wrap.

BULK FERMENT

4 h total; 6 folds (1 fold every 30 min after the first hour), 30 min rest after final fold.

DIVIDE/SHAPE

Large boule/bâtard (1kg), do not divide; small boule/bâtard, divide 2x500 g. Pre-shape the dough and let it rest for 20 min uncovered on the counter before the final shape.

FINAL PROOF

Large boule/bâtard 21° C for 1-2 h

Small boule/bâtard 21° C for 1-1.5 h

SCORE AND BAKE

Score your bread as desidered.

Lg loaf bake it at 245° C for 55 min total time in a pre-heated dutch oven. 45 min with lid on, 10 min with lid off (last 5 min with door cracked).

Sm loaf bake it at 230° C for 40 min total time in a pre-heated dutch oven. 30 min with lid on, 10 min with lid off (last 5 min with door cracked).

This recipe is from https://modernistcuisine.com