Step 1: Activate Levain Ball

Place the Levain Ball into a tall glass container
Add 90ml of water
Wait for 5-10 minutes or until the ball is completely disolved
Add 65g of flour, mix well
Cover and leave for 8-12 hours at 22-24 C

Levain is ready when doubled in size

Step 2: Make Bread

Ingredients

450g water
All the Levain
700g flour
13g salt

Use a mixer hook attachment, or mix by hand well for 2 minutes or until all ingredients are fully incorporated. Transfer to the container and cover.

*If using BREAD-AID: Weigh 12g of your dough and drop into the BREAD-AID

Let dough rest for one hour.

TIP

Your oven is a great proofer!

Turn the light on and keep the door slightly open
Don't forget the temperature - it is a VERY important element in bread making. (22-24 C)

Step 3: Stretch and Fold (Coil Fold) #1

1. Visually divide the container into 4 sides.

2. Wet your hands, put your hands underneath towards the North end of the dough

3. Pull the North end of the dough up and off the bottom of the container, trying to stretch the dough and get North side of the dough to fold around the bottom.

4. Slightly stretch the dough backwards (South), then fold forward and down, folding the North end of the dough underneath toward the center of the dough.

Step 4: Series of Stretching & Folding

Rotate the container 180 degrees (switch North to South) and repeat previous steps. Continue with remaining sides East and West, there will be 4 stretch and folds in total.

After first stretch and fold, let the dough rest for 30 minutes
Stretch & Fold #2
Rest 30 minutes
Stretch & Fold #3
Rest 30 minutes
Stretch & Fold #4
Rest for 1 hour

Step 5: Shaping

Flour the counter top
Flip the container upside down and slightly off the counter top, letting the dough release itself and fall.
Divide the dough into 2 equal parts
For each part, lift the left side and fold 2/3 of the way to the right (see below)
Fold right side over all the way to the left

Side view

Step 5: Roll and Place

Loosely roll the dough from the bottom to the top, away from you
Cup the dough with hands and pull it along the table to stretch and tighten the top and close the seam.
Place shaped loaf seam side up in a proofing basket and cover.

*TIP: If you don't have a proofing basket, use a regular mixing bowl lined with thick, pre-floured dish cloth

*TIP: You can use your microwave for proofing also! Fill a glass with boiling hot water, place it into your microwave, along with your dough and close the door. This should hold a temperature of 22-24 C for approximately 1-2 hours.

Bake Today

Pre-heat oven and baking dish to 450 F
Place a baking dish (preferably a Dutch oven) covered with lid in the oven.
Let your loaf sit for 1h30min at 22-24 C
Score the loaf with a sharp eraser
Carefully transfer the loaf to the preheated Dutch oven and close the lid.
Bake with the lid on for 30 minutes
Remove lid and turn oven temperature down to 410 F
Bake for another 10 minutes or until golden brown.

Bake Later

(12-24 hours later)

Cover the basket to prevent the loaf from drying out and place it in the refrigerator for 12-24 hours, keeping the dough around 6-7 C
Preheat your oven for 1h30min before baking
Follow "Bake Today" instructions, starting at 'Score the Loaf'

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