An editorial guide to perfecting a blistered, open-crumb organic levain using stoneground heritage grains at home.
Autolyse: Mix flours and water, let rest for 60 minutes.
Incorporate: Mix starter and salt fully into the autolysed dough.
Bulk Fermentation: Perform 4 sets of stretch-and-folds spaced 30 minutes apart.
Shaping and Cold Proof: Pre-shape, rest for 20 minutes, shape into a tight boule, then proof overnight on canvas baskets in the fridge.
Bake: Bake inside a preheated ceramic Dutch oven at 450°F covered for 20 minutes, then uncovered for 22 minutes until standard deep chestnut blister.
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