V1 autolyse method with 20% wholemeal bread flour in the main dough flour (excluding levain flour). Approximately 73% overall hydration with a 100%-hydration seed starter and all reserved water.
V1's autolyse method with 20% wholemeal bread flour in the main dough flour (excluding levain flour). Approximately 73% overall hydration, including the levain and seed starter, assumes a 100%-hydration seed starter and use of all reserved water.
Scale
Loaves2 loaves
Ingredient
Amount
Calories
White Bread Flour (Levain)(edited)
120g
—
Water for levain(edited)
120g
—
Ripe Starter (Levain Seed)(edited)
24g
—
White Bread Flour (Autolyse)(edited)
800g
—
Wholemeal Bread Flour (Autolyse)(edited)
200g
—
Water for initial mix(edited)
675g
—
Reserved water(edited)
25g
—
Salt(edited)
20g
—
Extra for dusting: white wheat flour for shaping and the basket, or rice flour for the basket only. Do not use rice flour in the levain or dough.
Digital Scales
Kenwood Titanium Chef Baker XL with Dough Hook (7 L bowl only) — Maximum 1.6 kg total flour, including flour in the levain. Mix only 1-2 of these loaves per batch; for 3-4 loaves, split every ingredient between separate batches. Proof and bake each loaf individually.
Mixing Bowl and Cover (large)
Levain Jar — Cover loosely and mark the starting height
Bowl Scraper and Bench Scraper
Instant-Read Thermometer
Round Proofing Basket or Medium Bowl — Line with a clean tea towel and dust with white wheat flour or rice flour. One per loaf; never put a basket in the oven.
Reusable Plastic Bag — One per proofing basket or bowl
Oven-Safe Lidded Dutch Oven — Check the pot, lid and knob temperature rating before preheating
Baking Parchment — Suitable for the baking temperature
Pizza Peel or Inverted Baking Sheet
Bread Lame or Sharp Knife
Heatproof Oven Gloves
Cooling Rack
Day 1 - Prepare levain
Wake up: Feed starter
Feed 5g of starter with 18g white bread flour + 7g rye whole flour + 25g of water.
Leave out of the fridge for about 12-14 hours, so it’s ripe for the evening levain.
21:30: Make levain
Mix 120g White Bread Flour, 120g Water (water about 25°C) and 24g Ripe Starter in a jar.
Cover loosely and leave at 23-24°C for about 12 hours, until risen, bubbly, loose and pleasantly sour-smelling.
Day 2 - Make dough
09:00: Autolyse
Mix 800g White Bread Flour, 200g Wholemeal Bread Flour and 675g Warm Water with the dough hook on min speed.
Just until no dry flour remains.
Allowing for mixer warming; aim for 25°C final dough.
Cover (air tight) and rest for .
09:30: Mix and knead dough
Check the levain: should be risen, bubbly and loose; if not, give it another hour and check again.
Add 220g levain and 20g Salt.
Mix at Min to incorporate.
Only gradually add the 25g reserved water if it absorbs without making the dough excessively wet and slack.
Use the full 25g reserved water to reach approximately 73% overall hydration; holding any back gives a lower hydration.
Mixer heats up dough. Target is 25C
Mix until smoother, elastic and cohesive but still sticky. Aim for moderate strength, not a perfectly clean bowl or full windowpane (stretching into a thin translucent sheet). (todo, add time recommendation here)
Cover (air tight) and leave at 23-24°C. Rest for .
Fold
10:30:Fold 1
Wet your hand and gently stretch and fold the dough over itself from north, south, east, then west. Rotate the bowl to reach each side; stretch only until you feel resistance (no tear). Technique Video
Cover (air tight) and rest for .
11:00:Fold 2
Repeat one four-sided fold.
Cover (air tight) and rest for .
11:30:Fold 3
Repeat one four-sided fold.
More folds?
Three folds are only a guide.
Judge the dough after its usual 30-minute rest, not immediately after folding:
Slack, shaggy and spreading readily: give it another fold.
Smoother, thicker and elastic, with defined edges and holding its shape: stop the folds.
Still tight and hard to stretch: skip the fold and reassess after another 30 minutes. Never force the dough or tear it.
Use these checks before each fold; you can stop before three or add another early fold if needed.
Finish the main rise
Once sufficiently strong, cover (air tight) and leave undisturbed. Total rise time is about 4 hours at 23-24°C, counted from the end of mixing and including the rests between folds.
Around 14:00: Look for about 30% growth, bubbles, smoothness, , elasticity and a gentle jiggle. Video
If still dense, check back every 15 minutes.
Around 14:00: Divide and preshape
Gently scrape dough onto a clean work surface (no flour)
Divide equally if making 2 loaves using bench scraper.
Use a bench scraper and a wet hand to round each piece into a firm preshape. Preshaping Video
Place in the basket seam-side up and pinch any open seams closed.
Around 15:00: Refrigerate overnight
Seal the whole basket in a bag
Refrigerate at about 4°C for 18 hours, until the next morning. ℹ️You can bake later the next day, but a longer cold proof can mean more sourness and less rise.
(Or 2-4 hours out of oven)
Day 3 - Bake
09:00: Put the Dutch oven on a rack in the bottom third of the oven. Preheat to 230°C for .
Turn the cold loaf out seam-side down onto the dutch oven.
Cut a confident slight curve in the top with a sharp blade.
Bake in the Dutch oven with the lid on for .
Bake uncovered for 30-35 minutes: . Look for a deep mahogany crust and about 96°C inside.
Cool on rack, allow 2 hours to cool before slicing.
For multiple loaves, keep the others refrigerated and reheat the pot for 15 minutes between bakes.