Add starter (200g)
1
Add warm water (640ml)
2
Swirl to mix wet ingredients
3
Add bread flour (880g)
4
Add spelt flour (100g)
5
Mix until dough is shaggy
6
Cover and let rest about 30 minutes
7
If dough pulls back, it’s ready
8
Measure out salt (30g)
9
Incorporate salt while folding the dough (first fold). Cover and let rest 30 minutes.
10
Fold dough (second fold). Cover and let rest 30 minutes.
11
Fold dough one last time (third fold). Cover and let rest 4 hours.
12
Sprinkle rice flour into proving basket (or bowl with towel) — to prevent dough sticking
13
Divide dough into two
14
Shape dough and place into proving basket. Let prove 2 hours
15
Repeat with other half (use towel if you don’t have a proofing basket)
16
Preheat oven with Dutch oven inside to 425F
17
Put dough into hot Dutch oven
18
Add a few sprays of water before closing lid (important)
20
Repeat for other dough half
22
Bake for 30 minutes with lid on. Remove lid and bake additional 30 minutes at 400F
23
Let rest uncovered on rack for 1 hour before cutting.
24
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