This recipe comes from The Perfect Loaf by Maurizio Leo. It uses all purpose flour and had a beautifully light crispy outside texture with a perfectly soft interior crumb! We loved this!!!
Here are links to my FAVORITE bread tools that I have recently bought and love!
Cambro containers-best for watching bulk fermentation!
Food Safe Gloves so you won’t get too messy!
3 quart pink dutch oven-perfect size!
My NEW favorite-a proofing BOX!
Here is the inside photo of when I made this in one day. The crumb was even more delish than the overnight chill but it was harder to score.
Here is a version with olives and gouda cheese! I used 100 grams of each but could barely fit all the cheese!
Made it again for my parents…
Cranberry White Chocolate Version
Marizios white chocolate cranb
Perfect Loaf
Ingredients
- 460 g all-purpose flour
- 340 g water
- 9 g salt
- 92 g ripe sourdough starter
Instructions
- Mix dough ingredients, reserving 50g of water, to a mixing bowl and mix with a scraper. 2-5 mins. Slowly add in the 50g of the reserved water if the dough feels like it can handle it- I left over only a little. You don't want it soupy!*note: One day I forgot to reserve some water -used it all and bread was fabulous!!
- Let it sit 30 mins and do a stretch & fold. Repeat this for a total of 4-5 stretch & folds covering in between. (I used a proofing box so did not cover.) Do this every 30 mins.
- Transfer to oiled cambro let bulk fermentation finish.
- Lightly flour your work surface and scrape out your dough.
- Pull sides up into a boule and rest 20 mins uncovered.
- Shape the dough into a boule or batard then place the dough in bannetons with rice flour on the bottom.
- At this point I put mine in fridge overnight and baked in the morning.
- OR you can cover and let it sit out on the counter for 2 – 4 hours, temperature depending. (The day I tried this recipe without the refrigerator my dough was ready in 30 mins! So watch the dough.)
- Bake at 450 covered 20 mins. (I used a pizza stone and baking shell with a pan on the rack below the entire time)
- Remove cover and bake uncovered 25 more mins.
- Cool at least an hour!
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