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Bread

Baker's percentages

all % are relative to total whole wheat + bread + rye flours

ingredient% of bread flour
🍞 levain 🍞🍞🍞🍞
bread flour3.7%
whole wheat flour3.7%
starter3.7%
water7.5%
🍞 autolyse 🍞🍞🍞🍞
bread flour76.2%
whole wheat flour11.2%
rye flour5.0%
water64.4%
🍞 stretch & fold 🍞🍞🍞🍞
salt1.8%

Scaled recipes (🥖 is slim loaf, 🍞 is girthy loaf)

ingredient🥖🥖🍞🍞🥖🥖🥖🥖🍞🍞🍞🍞🍞🍞🍞🍞🍞
bread flour385076100114
whole wheat flour385076100114
starter385076100114
water76100152200228
bread flour7731017154620342319
whole wheat flour114150228300342
rye flour5167102134153
water653860130617181959
salt1824364754
  1. first thing in the morning, mix the levain ingredients in a clear jar and mark the height of the levain with a rubber band or a marker
  2. wait 3 hours
  3. when the levain is nearly doubled mix the autolyse ingredients in a bowl or plastic tub
  4. wait 1 hour
  5. mix the doubled-height levain into the post-autolyse dough with much pinching and stretching
  6. wait 30 minutes
  7. peform the first stretch-and-fold
  8. wait 30 minutes
  9. peform the second stretch-and-fold
  10. wait 30 minutes
  11. peform the third stretch-and-fold
  12. wait 2.5 horus
  13. gently remove dough from bowl to clean counter surface, using bench knife or dough scraper, seperate into loaves. Pre-shape loaves into balls with good surface tension on top.
  14. wait 15 minutes. While waiting, liberally dust inside of bannetons with rice flour and find plastic bags
  15. shape loaves, transfer them to bannetons, wrap in plastic bags, put in refrigerator
  16. wait 16-72 hours
  17. heat oven to 450 with dutch ovens inside, wait 30 minutes for them to catch heat
  18. One loaf at a time, lift dutch oven to stove top and remove lid. Dust bottom of dutch oven and cutting board with cornmeal. Invert loaf from banneton to board, slash the top, and using fingers transfer the loaf to the dutch oven. Lid on, back in the oven. Repeat for however many dutch ovens you have to bake at once.
  19. bake 22 minutes with lid on
  20. remove lid, rotate each dutch oven 180 degrees, reduce heat to 425
  21. bake 20 minutes more, remove from dutch oven and cool on wire rack for 2 hours before slicing