Step 1

You need an active sourdough starter for the levain, so feed your sourdough starter 6-8 hours before building the levain. Begin with 20g of unfed sourdough starter, then add 40g each of water and all-purpose flour. I use Kirkland Organic AP Flour. *You do not need to do a wake up feed if you feed your starter was already recently fed and you have 80 grams of starter you can use. You can skip straight to the next step, even if your starter has passed its peak, and has fallen quite a bit. Just keep in mind that you will need a total of 80 grams of sourdough starter.

Step 2

Add all of the levain ingredients to a measuring glass or jar and mix until fully combined. Make sure you use a jar large enough to allow the levain to double in height. Cover with a damp towel or plastic wrap to keep it from drying out.You have 2 options here: You can wait until it doubles at room temperature (about 4 hours depending on the temperature) if you want to bake the same day.After the levain has risen by 50% at room temperature, you can park it in the fridge to continue fermenting at a slower rate, for 12 to 48 hours. The longer, the more tangy the birotes will be.Option #1 allows you to bake quicker, but it won't be as sour/tangy as birotes are described to be. Option #2 is the more accurate way, and also gives you more freedom/control over your baking schedule. It will continue to rise to 100% while in the fridge. If It hasn't by the time you're ready to make your dough, just take it out of the fridge an hour or so beforehand and allow it to rise to 100%.

Step 3

Once the levain has doubled in size, scrape all of it into a mixing bowl and mix with 285g water. Then add 400g of flour and combine to form a shaggy dough, making sure there are no dry spots of flour left. Cover with a damp towel and let it rest for 30 minutes. *To hasten the bulk fermentation process, use warm water. I recommend no warmer than 85 degrees. This can especially help if you are using the levain straight out of the fridge, as it will compensate for the colder temperature.

Step 4

After 30 minutes, sprinkle half of the salt evenly over the dough, wet your hands, then do 4 stretch and folds. After the 4th stretch and fold, sprinkle the rest of the salt over the dough and repeat stretch and folds until the salt is evenly distributed. Cover and rest for 30 minutes.*How to do stretch and folds: gently slide your hand under one side of the dough, then lift it up and stretch it as far as it comfortably goes without tearing. Fold the stretched piece over the top of the dough, effectively folding it in half. Rotate the bowl a quarter turn, and repeat the stretch and fold on the next side. You’ll stretch and fold each of the four “sides” of the dough (like an envelope fold).

Step 5

After 30 minutes, do one set of coil folds with wet hands. Then cover and rest for 30 minutes. *How to do coil folds: Slide your hands under the dough from both sides, supporting it as you gently lift it up from the center. Let the weight of the dough pull it down naturally. Coil or tuck one end of the dough underneath itself, folding it toward the center. Do the same with the other end, folding it over the first fold and creating a “coil” structure in the dough. Rotate the bowl and repeat.

Step 6

Do three more sets of coil folds, covering and resting for 30 minutes between each set. By the time you do your last set, the dough should feel and look much more plump, airy, and smooth. Cover and continue to bulk ferment to 75% rise (done in anywhere between 1-3 hours after last coil fold, depending on the temperature).

Step 7

A more reliable way to check if your bulk fermentation is complete, is to look at the dough. It should have increased in size, by about 75%. There should be bubbles forming at the top, sides, and bottom of the dough. The outer part of the dough touching the sides of the bowl should also be domed, and pull away from the sides easily. It will also jiggle when shaken.

Step 8

Lightly flour your work surface and gently turn the dough out from the bowl. Using a bench scraper, divide the dough into 4 or 5 pieces, depending on how big/small you want them. Pull the edges of the dough into the center to create tension, then flip it over seam side down and use the push & pull method to roll into a ball. Cover with a damp towel and rest for 20 minutes.4 rolls = about 235g each5 rolls= about 185g each

Step 9

Lightly flour your work surface again, then gently flatten the dough (but not too much) and roll the dough into itself, creating tension as you roll. Pinch the seam together, then roll into a tapered tube shape. Flouring the surface again after pinching the seams will help it roll smoothly without sticking.

Step 10

Transfer the rolled out dough onto a floured baker's couche (or tea towel), seam side up. Fold up the sides of the linen to give the dough some side support. Cover with a damp towel and proof at room temperature for 30 minutes to 1 hour. How to tell when it is properly proofed and ready to bake: lightly flour your index finger, then gently press it into the dough. If it springs back quickly, it needs more time. If it slowly springs back about half way, it's ready. If it doesn't spring back at all and stays indented, it is over-proofed and should be baked as soon as possible.

Step 11

Meanwhile, preheat your oven to 450 degrees F. While it is preheating, place a baking steel on the top rack. The bottom rack should be positioned on the lowest level, and the top rack should be positioned two levels above (refer to photo).If you have some, I highly recommend putting some lava rocks in a cast iron skillet on the bottom of the oven. If you don't have lava rocks, just a cast iron skillet is fine.

Step 12

Roll up 3 kitchen towels and put them in an oven-safe vessel. I'm using a cheap stainless steel pie pan (don't use something you care about- it will get ruined). Saturate the towels in boiling hot water.

Step 13

Prepare another cup of boiling hot water and set it aside for now.

Step 14

Place the saturated towels on the bottom of the oven, right next to the lava rocks. The lava rocks are for the initial burst of steam, and the towels are for continuous steam. Refer to the photo below for the final setup. I also recommend locating the vents (mine is behind the stove grates) and blocking them with damp tea towels.*If you have an electric oven, you may be able to get away with just using the steam towels.

Step 15

Transfer the birotes from the bakers couche to an inverted baking sheet with parchment paper. I use a transfer peel for this. If using your hands, careful not to deflate or disrupt the shape of the dough too much.

Step 16

Score the birotes about half an inch deep, straight down the middle.

Step 17

Open the preheated oven, place a dry towel on the oven door (to prevent it from shattering if any water touches it), then slide the birotes onto the baking steel and put the baking sheet on the bottom rack, right underneath the birotes so that the bottom doesn't burn.

Step 18

Turn the oven OFF, then quickly & safely pour the remaining cup of boiling hot water onto the lava rocks, remove the towel and shut the door. Be very careful- do not put your face too close to the oven because there will be a huge burst of steam! *I use the "oven off" method for this recipe because I have a gas oven, and this is the ONLY technique that worked for me. This method allows for maximum oven spring, resulting in a beautiful belly and pronounced ear. If you have an electric oven, you may not need to do this but I can't be 100% sure because I haven't tested it.

Step 19

Bake with the oven turned OFF for 15 minutes. After 15 minutes, remove the steam towels from the bottom, and spread the birotes out just a bit more so the sides bake evenly in case they are too close to each other. Turn the oven back on to 425 degrees F for 15-20 minutes, or until the crust is a nice golden brown color.

Step 20

The birotes are ready once they have reached an internal temperature of 205 degrees F and are a nice golden brown color on the outside. Rest on a cooling rack for at least 20 minutes to allow the crumb to fully set.

Step 21

To keep them as crusty as possible, store in a rolled up paper bag with toothpick-sized holes punctured throughout. Or, you can freeze them!