Easy. No kneading. Start at 7am and eat next for a delicious brunch.
For one loaf
400g bread flour
100g whole wheat flour
9.5 g salt
4g sourdough starter
Day 1 - 7 am
Mix together in a jar 20g bread flour, 20g whole wheat flour, 40g water and 4g sourdough starter.
Loosely cover the jar. It should be ready after about 10 hours at warm room temperature (22-24°C).
Day 1 - 5pm
Add 380g bread flour, 80g whole wheat flour, 317g water and 84g mature levain created in previous step to a mixing bowl. Mix with wet hands until all dry bits are incorporated.
Cover, and keep somewhere at warm room temperature for 20 minutes.
Day 1 - 5.30pm
Add 9.5g salt and then add 23g reserved water slowly to help dissolve the salt. Add the water a little at a time, depending on how the dough feels. It should be shaggy and loose, but not “soupy.” You can pause midway through pouring the water to incorporate it with a wet hand. If it feels like the dough can handle the rest of the water, add it all.
Using wet hands, mix everything until it comes together into a shaggy mass. This dough is rather strong and doesn't require any intensive kneading, but do give it a few folds in the bowl, perhaps 5-10, until it smooths slightly.
Cover the bowl with reusable plastic and keep somewhere warm in your kitchen for bulk fermentation.
Day 1 - 6.15pm - 1st stretch and folds
With wet hands grap one side and gently stretch it up and over to the other. Perform this fold at each direction: North, South, East and West. Cover and let it rest somewhere warm for 30 minutes.
Day 1 - 6.50pm - 2nd stretch and folds
With wet hands grap one side and gently stretch it up and over to the other. Perform this fold at each direction: North, South, East and West. Cover and let it rest somewhere warm.
Day 1 - 9pm - Preshape
Fill a bowl with some water and place it on your work surface. Scrape out your dough from the bulk container onto your dry counter.
Let the dough rest, uncovered, for 30 minutes until its relaxed outward.
Day 1 - 9:30 p.m - Shape
Flour the top of the round and your hands and flip it over. Take the bottom edge and fold it up to about the middle. Take the left and right sides in your hands and fold the right over to about 2/3 of the left side. Repeat for the left side. Then, take the top and fold down to about the middle and gently seal. This should form a little envelope shape.
Now, flip over the entire thing and begin dragging and sealing the dough underneath itself (top-right, above). Using both hands, rotate and drag the mass toward you to create tension on the top. Repeat the dragging if necessary.
Cover your proofing basket of a reusable plastic and put the dough. Cover with a reusable plastic and put in the fridge to proof overnight.
Day 2 - Anytime from 7am (3h30 before eating)
Preheat your oven with the rack at the bottom third to 230°C. Place your Dutch oven inside, open, with the lid and bottom side-by-side. I don't have a Dutch oven so I use a baking tray and foil to cover my dish.
Take the basket out from the fridge and uncover. Your dough might not have risen considerably in the fridge, but that's just fine. Cut a piece of parchment paper to fit over the basket and place a pizza peel (or large cutting board) on top. Using both hands, flip the entire stack over and remove the basket.
Score the dough and load it into the Dutch oven; then, bake for 20 minutes covered. After this time, remove the lid and finish baking for 35 minutes.
Remove the loaf to a cooling rack for at least 2 hours before slicing.
Store the dough in a tea towel for up to 10 days.