Directions

1

Mix all the ingredients till the flour is well hydrated, then transfer into a lightly oiled container, covered and allow to autolyze for 30 minutes in a cooler box with a tub of ice.

2

Complete 4 sets of stretch and fold every 30 minutes autolyze until dough is smooth and stretchy. (window pane state

3

After the final s&f, autolyze for 1.5 – 2 hours before doing the preshaping. Divide the dough if desired, and tighten up by gently pushing the dough towards you. Use the scraper to help if dough is soft. Repeat until you can feel a tension on the dough. Leave it on the table to rest for 10-20 mins. (bench rest)

4

Do a final tightening and gently scoop up the dough and place into a floured banneton with the seam side facing up. Allow to proof until 50% more than it’s original size or do a poke test. If it springs back when gently poked, it’s ready to bake. OR if you do not have time to bake, place this covered with plastic into the fridge to retard overnight after resting for 1-2 hours. Next day bake cold from fridge.

5

Preheat your oven at 250C. While this is heating, place your dough into the freezer to firm up for scoring. (optional)

6

Score your dough and bake into a preheated oven @250C for about 30 mins covered, remove the cover and reduce the temperature to 220C and bake another 20 minutes, depending on the size of your dough and your oven.