Part 1: Feed the starter/create a levain for two loaves (7:30AM)
For this relatively small quantity of bread, two loaves, I feed the starter and make the levain (to be used later to make the dough) in the same container. The ingredient quantities below provide for 250 grams of levain and 50 grams for sustaining the starter with a bit extra.
Place starter in clean container with cover.
Add water and mix thoroughly and cover.
Let sit on counter for 8 to 10 hours.
After removing the 250 grams of starter/levain for making your dough at around 6:00 pm (see step 3 below), cover and leave the remaining starter overnight for feeding in the morning.
Return to step 1 (above) the next morning. You could also place 100 grams or so of starter in a container and keep in refrigerator for a few days to two weeks.
Part 2: Assemble the autolyze (5:00PM)
The purpose of this step is to begin to break down the grain (flour) for digestibility and flavor by wetting the flour before you start making your dough.
Part 3: Make your dough (6:00PM)
Add salt and levain to autolyze (and ¼ tsp yeast in Winter).
Mix for 10 to 15 minutes in stand mixer (or with hand mixer).
Transfer dough to a large wooden or ceramic bowl to begin “bulk rise.”
Fold #1: After 20 to 30 minutes, uncover and grab a handful of dough, lift and stretch it. Do this 4 to 8 times, turning the bowl as you go, until dough feels elastic and strongly resists your pull. Re-cover dough.
Fold #2: After another 20 to 30 minutes to let dough relax, fold per 4 above.
Fold #3 (final folding step): After another 20 to 30 minutes fold per 4 above.
Let rise additional time to approximately double in bulk (about 60 minutes in Winter)
Part 4: Shape dough (8-9:00PM depending on ambient temperature/time of year)
Take dough out of bowl and place onto a floured surface and cut in half
Shape each half into a tight hemisphere, pulling the seams together underneath with the little finger of each hand, creating tension throughout the surface skin.
Place each loaf in a floured banneton.
Enclose each banneton in a large plastic bag and secure (I use a clothes pin).
Place in refrigerator for 8 to 10-hour overnight rise.
Step 5: Bake your bread (6AM)
Place Dutch ovens in kitchen oven and heat to 475 degrees, ensuring Dutch ovens are fully to temperature, i.e., leave in oven 15 to 30 minutes past when oven reaches 475 degrees.
Take bannetons quickly out of refrigerator and out of plastic bags and dust exposed tops of dough with flour.
Remove Dutch ovens from oven and open.
Tip dough rounds from the bannetons into the tops of the Dutch ovens (the shallow part).
Quickly cover dough with the deep tops of the Dutch Ovens and place into oven. (note: this whole process from taking the dough out of the refrigerator, dusting them, placing them in the Dutch ovens and returning them to the oven should take well under a minute see principle # 3, below)
Set timer for 25 minutes and reduce temperature to 450 degrees.
At 25 minutes, remove lids, reset timer to 15 minutes and turn temperature to 460 degrees.
After 15 minutes, remove bread from oven (internal temp of bread should be 203 to 207 degrees)
Place bread on wire rack to set for 30 to 60 minutes before slicing.
Admire the beauty of your loaves.
Share and savor your bread.