Story
A submitted-style demo recipe showing long fermentation, grouped steps and user-submission metadata.
Instructions
- Prep
- Autolyse flour and water 1h.water
- Cook
- Add starter and salt; do 4 stretch-and-folds.
- Bulk ferment 4–5h at 24°C.
- Shape, cold-proof overnight.
- Serve
- Bake in Dutch oven, 230°C, 20 min covered + 25 uncovered.
Equipment required
Chef's notes
Hydration and room temperature matter. If the dough feels weak, add one extra fold during bulk fermentation.
Nutrition
248
kcal
- 8g protein
- 50g carbs
- 1g fat
- 2g fibre
- 0g sugar
- 486mg sodium
- 0g sat. fat
Per serving
Calculated from ingredients.
Nutrition values are estimates and may vary by ingredient brand, preparation, and serving size.
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