This recipe was developed for us by baker Paul, for home bakers and works particularly well using Miller+Baker Bread Mix.
AUTOLYSE / BULK FERMENTATION
INGREDIENTS
500g fresh Miller+Baker bread mix
425g water (room temp)
100g active starter
12g salt
TOOLS
A bowl
Your clean and dried hands
Place water, starter active, flour and salt into bowl.
Shape your hand into a ‘scoop’, mix well in a clockwise direction till you get a nice and smooth dough.
Shape dough into a neat ball and place a towel over the bowl.
Let rest for 30 to 45 minutes
FOLDING
TOOLS: Flour (for dusting) Bench Scraper
First fold :
Using the bench scraper, gently remove the dough from the bowl onto a lightly floured surface and perform the first fold (fold it tight). Place it back into the bowl, cover with the towel and let it rest for another 30 to 45 minutes (longer if needed).
Second Fold
Remove the dough from the bowl on a lightly floured surface and perform the second fold. Place it back into the bowl, cover with the towel and let it rest for another 1h to 1.5h.
Folding technique: Gently pull the dough outwards to form a square. Fold the top edge of the dough ⅔ into the middle of the dough. Fold the bottom edge of the dough to cover the top fold. Turn the dough 90 degrees clockwise and repeat the process. Cup your hands around the dough and twist it anti-clockwise towards you to neaten it.
SHAPING
TOOLS: Bench Scraper Banneton Rice flour
Prepare your banneton by sifting in a bit of rice flour.
Using a bench scraper, gently remove the dough from the bowl and place on a lightly floured bench.
Gently, do a final gentle fold to shape and pinch the base of the dough together to form a neat loaf. Place into the banneton, pinched side up and leave to rise for 30 minutes at room temperature.
Cold retard
After 30 minutes, your loaf should raise and bounce back when you gently press it.
Place it in your fridge overnight, loosely wrapped with a towel (2 to 4 degrees – for a minimum of 15 hours) or in a zip lock back to avoid the dough drying in the fridge. If you want to bake it on the same day, let it rise at room temperature for another 2 to 4 hours (depending on the room temperature).
Baking
The next day, preheat your oven at its highest temperature and place your iron cast pan in for 30 minutes (250 to 240 degrees).
Remove your loaf from the fridge (the loaf must be baked straight from the fridge). Sift a bit of polenta onto the bottom of your iron cast pan (be careful it’s hot) and place in your loaf.
Score it with your blade and close the lid of the cast-iron pan.
Bake for 20 to 30 minutes at the highest temperature.
Remove the lid and continue to bake for 20 to 30 minutes at 220 degrees until a beautiful golden-brown color and when you knock on the base of your loaf, it sounds hollow.
Wait - don't eat it just yet!! Allow the loaf to cool for at least 45 min to 1h before eating. (Enjoy that incredible aroma)
Now, Enjoy!
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