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 flour (100gm all purpose flour, 50gm wholemeal 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) (if using all purpose flour, to reduce water to 220gm because structure is too weak)

3gm instant dry yeast

1 tbsp (12gm) sugar

450gm all purpose flour

6gm salt

+10gm wheat protein

+1 egg

45 minutes bake. Uncovered, strong thick crust. Covered, weak soft crust.

Shorter uncover, softer crust.

For round tall bread, dough is only enough 1 bread.

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 into the bowl, seam side up

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 30 minutes covered.

12. After 30 minutes bake, carefully remove the dutch oven cover. Bake the bread for another 15 minutes, uncovered with lower oven temperature of 240°C.

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