Lazy (Pre-Ferment) Rustic Bread 2.0 (Boule)

Note 1 : This recipe is using a pre-ferment. Adapted from <https://youtu.be/HdoP33KPYtY?si=HFyzknXD21xAz_EX>. More detailed instruction on <https://www.brianlagerstrom.com/recipes/1-dough-3-loaves-2>.

Day 1 : Pre-Ferment

150gm water (room temp)

150gm all purpose flour

A pinch of yeast (30-40 granules)

1. Available for use anytime between 4 - 24 hours of ferment. Great after 16 hours, best at 24 hours where flavours develop. Combine all and store in loose closed container away from sunlight on the kitchen countertop.

Day 2 : Bread Dough

250gm water (room temp)

2gm instant dry yeast

1 tbsp sugar

450gm flour (400gm bread flour, 50gm whole wheat flour) (I don't have any available, hence I have to use all purpose flour)

6gm salt (originally 12gm, but we are reducing salt in our diet, hence halved)

1. Bloom yeast in sugar water. Set aside for 5 minutes.

2. Combine flour and salt. Mix well.

3. Combine all dry and wet ingredients, together with the pre-ferment.

4. Knead with a bread mixer for 30 minutes. Then set aside to rest for 30 minutes.

5. After 30 minutes rest, with a wet hand, pull & fold the dough onto itself for a good 7-8 times. Then set aside to rest for 30 minutes.

6. After 30 minutes rest, with a wet hand, again repeat step 5. Then set aside to rest for 60 minutes.

7. After 60 minutes rest, with a wet hand, plop it onto a well-floured work surface. Repeat pull & fold the dough onto itself for a good 7-8 times. Then turn the dough seam side down. Round up the dough a few times to tighten the ball shape. Set the dough aside.

8. Prepare a banneton basket / proofing bowl lined up with a well-floured burlap cloth / tea towel (basically any non-absorbent towel will do). Plop the dough onto the dough, seam side up. Repeat pull & fold the dough onto itself for a good 7-8 times. Cover with clothes and rest for another 60 minutes.

9. In the meantime, preheat your oven with the dutch oven for a good 30 minutes under 250°C.

10. After 60 minutes rest, carefully plop the dough onto the well-heated, well-floured (with semolina flour for dough to not stick) dutch oven, seam side down.

11. Score the dough and bake the dough for 18-20 minutes covered.

12. After 18-20 minutes bake, carefully remove the dutch oven cover. Bake the bread for another 20-25 minutes, uncovered with lower oven temperature of 240°C.

13. Once baked, transfer the bread to a wire rack for cooling.