Add starter (200g)
Add warm water (640ml)
Swirl to mix wet ingredients
Add bread flour (880g)
Add spelt flour (100g)
Mix until dough is shaggy
Cover and let rest about 30 minutes
If dough pulls back, it’s ready
Measure out salt (30g)
Incorporate salt while folding the dough (first fold). Cover and let rest 30 minutes.
Fold dough (second fold). Cover and let rest 30 minutes.
Fold dough one last time (third fold). Cover and let rest 4 hours.
Sprinkle rice flour into proving basket (or bowl with towel) — to prevent dough sticking
Divide dough into two
Shape dough and place into proving basket. Let prove 2 hours
Repeat with other half (use towel if you don’t have a proofing basket)
Preheat oven with Dutch oven inside to 425F
Put dough into hot Dutch oven
Add a few sprays of water before closing lid (important)
Into the oven
Repeat for other dough half
Bake for 30 minutes with lid on. Remove lid and bake additional 30 minutes at 400F
Let rest uncovered on rack for 1 hour before cutting.
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How To Create Your First Jumprope
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