9
Part A
500 grams
Part B Salt 15 grams Sourdough Starter (or Polish Starter) 150 grams Fresh Yeast 6 grams Additional Water (to be added later)95g Mix Part A ingredients until no dry flour remains, then refrigerate for autolyse for 60 minutes. After autolyse, add sourdough starter, salt, and yeast. A small amount of additional water may be added at this stage. Using a stand mixer at medium-low speed (speed 4 for model M6), mix until ingredients are evenly combined, then switch to medium-high speed. Continue mixing until the dough is smooth and can form a thick membrane. Add the remaining water in 2-3 batches. Each batch must be fully incorporated into the dough before adding the next. Use medium speed while the water is being absorbed, then switch to medium-high speed (speed 7) once the water is fully absorbed. Continue mixing until the dough reaches full gluten development. The dough should be able to form a stretchy, elastic membrane easily. Remove the dough and shape it. The dough temperature should be around 24°C. Place it in a container. Ferment at 25-26°C with approximately 75% humidity for 30-40 minutes. If the dough temperature is low after mixing, fermentation may take around 65 minutes. Once the dough reaches the proper state, seal the container tightly and refrigerate at 2-4°C for 12-16 hours. After refrigeration, remove the dough and let it warm up at 26°C for about 30 minutes.
After returning to room temperature, invert onto a fermentation cloth dusted with high-gluten flour. Gently shape the dough into a rectangle, being careful not to over-stretch. Divide into 9 equal portions by cutting. Weigh the portions, trim or add dough as needed to ensure even weight. Pre-shape the dough. Fold downward. Neaten the shape. Rest at 26°C for 20-30 minutes. Take one rested dough piece and gently pat to release gas. Perform a three-fold shaping: fold the upper and lower edges inward, then fold in half.
Pinch the opening tightly and slightly elongate the dough. Place it on the proofing cloth and proof at 26°C for approximately 30 minutes. Transfer the dough onto an appropriately sized piece of parchment paper and score it. Once the oven and steam function are preheated, move the proofed dough along with the parchment paper into the oven. Close the door and steam for 8 seconds. Set the oven (Haishi SP80) to top heat at 280°C and bottom heat at 250-260°C, and bake for about 15 minutes. Remove from the oven. Cool on a wire rack. ლ(´ڡ`ლ)
Why the Cold Ferment Matters
That 12-16 hour stretch at 36-39°F (2-4°C) is where this loaf earns its flavor. The starter and the small amount of fresh yeast work slowly in the cold, building depth a same-day loaf cannot match, while enzymes in the flour quietly break starch into sugars that later caramelize into a darker, more interesting crust. The chill also firms the dough, which is exactly what you want before shaping — warm, slack dough spreads out, cold dough holds the tight shape you gave it.
Reading the Dough, Not the Clock
Every timing here depends on dough temperature, so learn the checkpoints instead of trusting minutes:
- When adding the extra water in batches, wait until each addition is fully absorbed and the dough slaps the bowl cleanly before pouring the next.
- After bulk fermentation the dough should feel puffy and alive, not necessarily doubled.
- The pre-shaped pieces are ready for final shaping when they relax and stop resisting being flattened.
- Before loading, a gentle poke should spring back slowly and leave a shallow mark — that is the moment to score.
Scoring and Baking with Steam
Score with one confident stroke at a shallow angle, about 30 degrees to the surface, letting the blade open the skin rather than drag it. The 8-second burst of steam keeps the surface supple long enough for the loaves to spring before the crust sets, and it is the difference between a glossy, thin crust and a dull, thick one. In a home oven without a steam function, bake in a preheated covered cast-iron pot for the first half of the bake, then uncover to color. Either way, look for a deep amber crust, firm sides, and a hollow knock on the base before pulling the loaves.
Keeping the Loaf Fresh
Store cut side down on a wooden board or in a bread box for two to three days. The refrigerator softens the crust; sliced bread belongs in the freezer instead, refreshed straight from frozen in a 400°F (200°C) oven for a few minutes.
