600gbread flourI use King Arthur Special (Bread) flour
420gwateraround 90F - 95F
200glevain(see levain formula and feeding schedule above)
The night before baking, around 6:00 PM
In a large bowl, dissolve the levain in water. Add the flour and the salt, and mix the ingredients together. Cover and let rest for 30 minutes to 1 hour.
Around 6:30 - 7:00 PM
Perform a set of stretch and folds. Cover and let rest.
Around 7:30 - 8:00 PM
Perform an additional set of stretch and folds. Cover and let rest.
Around 8:30 - 9:00 PM
Perform the final third set of stretch and folds. Cover and let rest.
Around 10:30 - 11:00 PM
Depending on your ambient temperature, the dough should increase by almost double in size by around 10:30 PM - 11:00 PM. When it does, divide the dough into two equal pieces. Shape into balls and place, seam side down, in proofing baskets. Cover and refrigerate overnight. Make sure that your fridge doesn't run too cold.
The next day, around 7:00 AM
Take the dough out of the fridge and let sit at room temperature for 2 hours. Meanwhile, preheat the oven to 500F.
When ready to bake, prepare two pieces of parchment paper, turn the dough over on parchment sheets, score and load in the oven.
Drop the temperature to 450F and bake with steam for 20 minutes. Next, bake without steam for 30 minutes.
Remove bread from the oven. Cool on a cooling rack for an hour before slicing.