Ingredients
1 cup fed starter
1 1/2 cups lukewarm water
5 cups all-purpose flour, divided
2 1/2 teaspoons salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Programmable bread machine for hands-off loaf baking
Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
Premium bread machine — dual kneading blades, rectangular loaf
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Programmable bread machine for hands-off loaf baking
Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
Premium bread machine — dual kneading blades, rectangular loaf
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Mix together the starter, water, and 3 cups of flour in a bowl until fully incorporated. Loosely cover and let rest in a warm place for 4 hours. Transfer to the fridge and let rest overnight. Twelve hours later, add the remaining dry ingredients and knead until incorporated. Cover and let rise until light and bubbly, from 3 to 5 hours, folding the dough once an hour by stretching the edges into the center and turning it over. Divide the dough in half and shape into two loaves on a baking sheet lined with parchment. Cover loosely with lightly oiled plastic wrap and let rise until puffy (2 to 4 hours). Toward the end of proofing, preheat the oven to 425° F with a cast-iron skillet on the bottom rack. Prep a cup of very hot tap water. Score your loaves and add them to the oven. Quickly (and carefully; steam burns hurt!) pour the hot water into the cast-iron skillet and close the door. Bake for 25 to 35 minutes, until golden brown.