Produces 1 Boule

STEPS

DOUGH

1. Combine levain and 90° water 
2. Add in flour & mix for 2 minutes by hand with a wooden spoon.
3. Let sit for 20 minutes
4. Mix in salt + Bassinage by Stretch and Folding the dough.

FOLD / BULK PROOF

1. Rest 30 minutes
2. Stretch & Fold 
3. Rest 30 minutes
4. Stretch & Fold 
5. Cover your bowl with a cloth & place in room  where the temperature is  77°
6. Allow dough to bulk ferment and grow by 30% in size (3 hours) Internal temp of dough should remain around 75° - 80° 
7. After 3 hours, float test the dough to ensure readiness for next steps
8. If dough does not float, proof longer till it does. 

DIVIDE

1. Pour dough out onto work surface. 

SHAPE

1. Form into boule and shape
2. Let sit for 15-20 mins
3. Shape again
4. Roll boule around in a bowl of rice flour
5. Transfer dough to banneton, seam side up.

PROOF

1. Let sit at room temp 77° for 1-2 hours till puffy

COLD PROOF

1. Cover with a cloth & cold proof in your refrigerator for 12-16 hours

BAKE

1. Pre-heat oven 450° with dutch oven inside
2. Flip your Boule into the hot dutch oven, seam side down
3. Score your boule
4. Put the top back on dutch oven and return to oven 
5. Bake for 20 minutes
6. Remove the lid to release steam
7. Bake for another 10 minutes to brown
8. Pull out and put on cooling rack