Step 1

Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use. Please click here for here "Sourdough Starter Recipe"

Step 2

I fed my starter (levain) at ratio of 1:6:6 at night and used when it peaked the next morning (around 9 hours at room temperature of 27C).

Step 3

Dissolve levain and water in a bowl of stand mixer. Add in flours and salt. Mix with paddle attachment for about 3 - 4 minutes at speed 2 (KA mixer) and slowly turn to speed 4 or until the dough turns smooth, comes together and away from the sides of the bowl.

Step 4

Transfer the dough into a greased square pyrex dish. Cover and rest for 30 minutes at room temperature around 26C - 27C.

Step 5

Coil Fold 1 - At this stage, the dough is weak and extensible. Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.

Step 6

Coil Fold 2 - At this stage the dough still extensible but stronger compare with the dough before the 1st coil fold. Fold the dough in the dish. Cover and rest for about 45 - 60 minutes or until dough spreads.

Step 7

Coil Fold 3 - At this stage, the dough is stronger then before and but still extensible. Fold the dough in the dish. Cover and rest for 60 - 70 minutes or until dough spreads.

Step 8

Coil Fold 4 - The dough did not spread as much as before and not so extensible if compare with previous fold. So, I decided it will be the last coil fold. However, if the dough is still quite extensible and spread a lot, then you will need one or two more coil folds. Fold the dough in the dish. Cover and rest for around 90 minutes or until dough rise 50 - 60% in size.

Step 9

Around 90 minutes later, the dough had risen about 50% in size. This is the end of bulk fermentation. The total fermentation time is 5 hours and 20 minutes. Flour the counter top. Shape and transfer to a flour banneton.

Step 10

Proof at room temperature for 15 minutes.

Step 11

Then retard overnight in the fridge (4C) for 12 - 19 hours. This bread is about 19 hours.

Step 12

Preheat oven with the dutch oven (cast iron) at 250C (top & bottom heat) fo 30 - 60 minutes before baking.

Step 13

Take one of the bread dough out from the fridge, invert onto a parchment paper. Using a razor blade attached to a lame slash the dough approximately 0.5 inches deep at 45-degree angle. Immediately transfer the dough with the parchment paper to your preheated dutch oven.

Step 14

Bake with cover on for 25 minutes. Remove the cover and lower the temperature to 220C (top & bottom heat), continue bake for another 10 - 15 minutes.

Step 15

Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

Step 16

Repeat the same for another bread.