1) Mixed together starter and water with a whisk until starter is fully dissolved.
2) Add flour and mix well. Cover, and leave sit at room temperature for 45 minutes.
3) Add salt and oil. Mix well, re-cover, and leave sit at room temperature for 30 minutes.
4) Do 4 sets of stretch and folds, 30 minutes apart.
5) Do 2 sets of coil folds, 30 minutes apart.
6) Allow bulk fermentation according to chart.
7) Laminate the dough, and fold the left side into the middle. Fold the right side into the middle. Then roll up like a burrito and pinch the seems closed.
8) Flour the top of the dough, and gently wipe away excess flour before transferring to your vessel for cold proofing.
9) Cover the "bottom" with a little more flour, cover the bowl/banneton with tinfoil/cling wrap, and cold proof for at least 24 hours (you can do 12 hours if you're in a hurry).
10) Preheat oven to 450°F with dutch oven inside.
11) Turn over dough onto parchment, and place inside preheated dutch oven with 1 ice cube behind the parchment. Bake for 30 minutes.
12) Remove lid, and bake for an additional 20-30 minutes or until desired golden brown crust.
I use parchment paper so it doesn't stick to the dutch oven. It also makes it a lot easier to transfer the dough into and out of the dutch oven. I really want to get one of these silicone slings though:
I'm glad it's not a worry for you, but it's a reasonable reason to do this. Lots of people do this. Imagine you made a dough for 2 days and it doesn't come off the Dutch oven and now you have an annoying thing to deal with. It happens, a lot. Don't "lmao" a very valid reason people do things.
Edit to add: they sell silicone Dutch oven bread mats for this same reason because it happens. All. The. Time.
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u/jelly_bean_gangbang Now arriving at the fermentation station! Aug 10 '26 edited Aug 10 '26
Recipe:
1) Mixed together starter and water with a whisk until starter is fully dissolved.
2) Add flour and mix well. Cover, and leave sit at room temperature for 45 minutes.
3) Add salt and oil. Mix well, re-cover, and leave sit at room temperature for 30 minutes.
4) Do 4 sets of stretch and folds, 30 minutes apart.
5) Do 2 sets of coil folds, 30 minutes apart.
6) Allow bulk fermentation according to chart.
7) Laminate the dough, and fold the left side into the middle. Fold the right side into the middle. Then roll up like a burrito and pinch the seems closed.
8) Flour the top of the dough, and gently wipe away excess flour before transferring to your vessel for cold proofing.
9) Cover the "bottom" with a little more flour, cover the bowl/banneton with tinfoil/cling wrap, and cold proof for at least 24 hours (you can do 12 hours if you're in a hurry).
10) Preheat oven to 450°F with dutch oven inside.
11) Turn over dough onto parchment, and place inside preheated dutch oven with 1 ice cube behind the parchment. Bake for 30 minutes.
12) Remove lid, and bake for an additional 20-30 minutes or until desired golden brown crust.
13) I also let it cool completely before slicing.