Loaf Recipie

For my loafs, I use my own active starter which I made with ONLY freshly milled flour. I use unbleached bread flour when mixing dough for my loafs, but it's important to note that I feed my starter only with freshly milled flour (I used hard white wheat berries). 

In my logs, I change something slightly about the way I make the loaf each time to understand what is optimal, but below is the general process of making my loafs.

Day of mixing:

• 100 g starter (I've found my bread is better with 115g)
• 390 g of warm filtered water 
• 510 g of unbleached flour
• 10 g of salt 

Mix ingredients with bread hook and then let sit on the table for about an hour.

After the hour is up I begin on my stretch and folds. I do 4-5 sets of folds, and in the set I like to do 4-6 folds of the dough. I space out my folds every thirty minutes, sometimes less and more frequently if I am in a hurry. This process takes about 2 hours.

After the folding process is through, I let my dough sit out. I like to let it sit out for AT least 3 hours, but have found 5 is optimal for a larger rise. If your house is cooler (under 70 degrees, I would let it sit out overnight). 

Once it has sat out and doubled in size, you can shape the dough. Then, it's time to throw it in the fridge anywhere from 2-9 hours until you're ready to bake. It's so important you put the dough in the fridge after it has already doubled in size.