About the Recipe
This recipe is so good and full-proof! It makes 2 loaves so if you only want one, just half the recipe! It freezes perfectly though, so you can just freeze the other loaf and let it thaw on the counter or in the fridge when you're ready for it. This recipe is also the base I use for most of my inclusion loaves so it can be very versatile!
Ingredients
Equipment
large bowl
food scale
food thermometer
towel or plastic shower cap
bread lame or sharp knife
4 bread pans or 2 pans and foil
Ingredients
300g active starter
650g filtered water
40g olive oil
50g honey
1000g all-purpose flour
20g salt
Preparation
Mix starter, water, oil, and honey until milky. Add the flour and salt and mix until the dough is shaggy. Cover with a towel or shower cap and let rest for 45 minutes.
Do 4-5 sets of stretch and folds every 30 minutes.
Cover and let rise for a few hours. This time frame will be different for everyone depending on the temperature of your kitchen! You'll know it's ready when the dough has doubled in size, is jiggly, and bubbly.
Once the dough has doubled in size, dump the dough out onto a clean surface and gently shape the dough into a rectangle. Fold each side to the middle one at a time, hotdog style. Roll the dough upward into a log. Put the log into a well greased loaf pan.
Let the dough cold proof in the fridge over night or for 12-24 hours.
When you're ready to bake, preheat the oven to 400F. Score the dough and cover with an upside down loaf pan. If using foil, spray the dough with water and loosely cover with foil. Bake for 35 minutes covered then reduce the temperature to 357F and bake for another 15 minutes uncovered.
The dough will be ready when the internal temperature reaches 205F. Remove from oven and pan and let the bread cool completely before cutting.