Domka

Starter - sits in my fridge until about 24 hours before beginning the mixing process. I will feed with either rye and or whole wheat flours plus an equal weight of water. Let sit until bubbly and then begin the mixing process.

Levain - Equal weight of flour9s), water and starter - mix well, cover with container lid or a damp cotton tea towel. Let sit for 4 - 8 hours.

Dough - base recipe is all of the levain + 500 g flour(s) and 300 g water. Mix, autolyse for up to 2 hours, add 10g salt mixed with 15 g water. Pour salt / water mix over dough mixture - let sit for 15 minutes - then mix in throughly (with hands - squeezing, folding, stretching). let sit and fold/stretch every hour for up to 3 hours. Place in cool spot for up to 15 hours.

Pre- Shape/ Shape and Bake - divide dough into desired weight, stretch into a circle and fold into itself, Let rest for 20 minutes, Take ball and de-gas by stretching out into a square and then fold each corner into the middle, flip over and pull towards you as the dough is rotated, this forms a skin and holds the shape of the boule. Place in a floured basket, seam side up, proof for 2 hours.

Bake - pre- heat oven to 420 F - place baking pan/ sheet in over to heat for at least 15 minutes (once the oven reaches temperature), I use covered baking dishes with a sprinkle of semolina flout on the bottom, bake for 30 minutes covered and another 15 minutes uncovered. Make sure you score your loaves with a sharp knife or razor blade - be firm and quick when scoring! Enjoy!