10 g<\/strong> Kosher Salt<\/span><\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”off|desktop” admin_label=”Instructions Header Row” _builder_version=”4.27.4″ custom_margin_last_edited=”off|desktop” custom_padding=”||||false|false” custom_padding_tablet=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_padding=”||||false|false” animation_style=”fade” global_module=”419″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step by Step Instructions<\/h3>\n
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Step 1:\u00a0<\/h5>\n
If you plan to bake the bread on a particular day, the process starts the day before.\u00a0 You should feed your starter at lunchtime the day before so that it is in peak “bloom” by about 8 PM when you are going to start preparing the dough.<\/p>\n
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Step 2:<\/h5>\n
At 8 PM add the 70 g of Active Starter to a mixing bowl.\u00a0 Add the warm water and mix with a fork.<\/p>\n
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Step 3:<\/h5>\n
Add the flour and the salt.\u00a0 Mix everything with the fork until the ingredients are combined.\u00a0 \u00a0Cover the bowl with a damp kitchen towel and let the dough rest for 1 hour.\u00a0\u00a0<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 4:<\/h5>\n
After resting for an hour, you will work the dough for a few minutes.\u00a0 Gently grab an edge of the dough with your fingers, pull it up and away to stretch it, then push it down into the middle.\u00a0 Rotate your bowl 9o degrees and repeat.\u00a0 Keep repeating until you have rotated the bowl 2 to 3 complete turns.\u00a0 As you do this, the dough will start to feel more like a traditional dough ball.\u00a0 The last thing I do is try to form a clean dough ball by tucking the edges under and in to give the dough ball a nice smooth top.<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 5:<\/h5>\n
Cover the bowl with a damp towel and leave it on your counter.\u00a0 Let the dough bulk ferment for 8 to 10 hours.\u00a0 If you started Step 1 at 8 PM or so you will be leaving the dough covered on the counter until the morning.<\/p>\n
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Step 6:<\/h5>\n
After 8 to 10 hours turn out the dough onto a lightly floured work surface so that the top of the ball is down.\u00a0 Using your fingers pull the sides of the dough ball up from opposite sides and pinch them together at the top.\u00a0 Continue this process as you work your way around the dough ball.\u00a0 This will stretch out the dough ball creating a nice smooth, tight ball.\u00a0 Be careful not to overdo it as this will cause the gluten layer you are building to tear.\u00a0 Flip the dough ball over so the top is up and let the dough rest for 5 to 10 minutes.<\/p>\n
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Step 7:<\/h5>\n
Move the dough ball to a clean section of your work surface. Using both hands, pull the dough ball a few inches towards you. The front of the dough ball will be pulled under, causing the top of the dough ball to tighten. Rotate the dough ball 90 degrees and move it further away from you if necessary. Pull the dough ball towards you again. Rotate the dough ball 90 degrees and continue repeating this process a few more times. This will give you a nice, tight dough ball. A good video to demonstrate how to handle the dough in Steps 6 and 7 can be found here:<\/p>\n