NEW BREAD RECIPE #1
“SHAPE AND BAKE”
500g flour, 290g water, 300g starter, and 10g salt.
Mix in DLX bowl on low for 1 minute at slow speed.
20 min autolyse.
Mix on low again for 5 minute. [try 8 slow and 2 medium]
Knead on medium for 5 minutes till dough pulls away from bowl.
Put in 4-qt. tub and put in fridge overnight.
NEXT DAY:
Preheat oven and La Cloche to 450˚F for one hour.
Dough should have doubled.
Dump dough onto floured marble slab, flatten, fold edges inward all the way around, flip over, preshape into a ball let rest 15 min. covered with plastic wrap.
Dust dough with flour, shape into ball, lift and dump seam side up into floured banneton.
[optional: let rise 40 min]
When La Cloche is hot, dump dough into base of La Cloche and slash with a criss-dross pattern.
Bake 20 min with lid on. After 20 min, remove lid and bake for 50 min more at 400˚ or 425˚.
Cool upside down on rack for 2 hours or until internal temperature is below 120˚.
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