06/15/2026
Here’s what ya do:
355g water
225g starter
600g flour
15g salt
Mix these ingredients up and knead for about 10 minutes. I don’t always do “stretch and folds” (especially if short on time), so a longer knead is what you need.
Let that rise covered at room temp for about 8-12 hours, or until it looks bulked up and bubbly. 🫧
Stretch it out, fold it over, pull it tight. There’s nothing to it.
Put it in the bread basket and let rise overnight in the fridge(8-12 hours).
Preheat oven to 500, putting in the bread stone and the “ice tray”.
1st bake: add ice. 500 for 7 minutes. Do a second cut in the bread.
2nd bake: 425 for 20 minutes.
3rd bake: 400 for 10-15 minutes (internal bread temp should be 190/200)
When you take it out, be patient.😄 Let it rest at least 10 minutes before cutting into!
