Directions configured dynamically for 1 piece(s):
1
Autolyse Rest Strategy
Weigh calculated flour allocations and target water liquids. Combine roughly into a shaggy mass and leave to sit uncovered for 30–45 minutes to accelerate passive gluten alignment.
2
Bulk Fermentation & Stretch-Folds
Incorporate salt and levain. Perform 3 sets of stretch-and-folds spaced 30 minutes apart. Gently fold in your calculated inclusion mass values during the second stretch set.
3
Final Shape & Proof Deployment
Divide your dough down into pieces matching your targeted loaf weight. Shape tightly into boules or batards, slide into proofing bannetons, and let rest until passing the poke test before baking at 450°F in a covered Dutch oven.