Bulk Recipe
Measure 975 grams water and 300 grams active starter
Mix till milky
Measure 1500 grams flour into separate container
Sift with dough whisk
Pour starter and water mixture in to flour and combine till no dry is left
Cover and rest for 1 hour
Add 30 grams of sea salt and mist with about 10 grams of water
Wet hands and kneed for 2-3 minutes
Cover and let rest for 15 minutes
Wet hands and preform 4-6 coils
cover let rest 30 minutes
Wet hands and preform 4-6 coils
cover let rest 30 minutes
Wet hands and preform 4-6 coils
cover let rest 30 minutes
If adding inclusions add them now
Wet hands and preform 4-6 coils
cover let rest 15 minutes
Flour counter top and dump out dough
Using bench knife cut pieces and weight out dough ( 330 grams for minis and 975-1000 grams for large loafs and banneton )
Shape each dough ball and rest for 15 minutes
Line your pan or banneton and flour it
Final shape, flour top and flip into pan
Cover with plastic cap
Place pans on counter to bulk ferment for 1 -2 hours
Refrigerate for 12-48
Preheat oven to 500 with cast iron or pan for water in oven
After preheated pull dough out of fridge
Flour parchment paper and flip dough on to parchment paper liner
Flour top of dough
Score the top of dough
Place back into pan (wipe pan dry if needed)
Carefully place all pans in oven with space between them
Then carefully pour about two cups water into bottom pan and close oven quickly
Set oven temp to 475
Set timer for 35 minutes (25 minutes for mini)
After about 10 minutes add another 1-2 cups water to pan again
Remove pans from oven, pop out bread and place back into oven with parchment paper still under. (If open baking leave in oven and rotate loaves)
If water is still in bottom pan remove pan from oven other wise leave in oven
Set time for 15 minutes and turn temp down to 450
Check on bread after 10 minutes cover with parchment paper if tops darken to fast
After 15 minutes remove from oven and place on cooling racks
Let cool completely before slicing or bagging about 2 hours