Bread making Sunday’s.
1. Get up at 4:30 AM to make the leaven from the starter. This step takes 3 to 5 hours until the leaven is active and ready. If you try to use it too soon, the bread won’t rise properly. If you wait too long the leaven becomes a starter again.
2. Create dough from leaven and let rest for 35 to 45 minutes. Then, add salt and water, mix until salt is dissolved and place into a glass bowl for fermentation.
3. During 3-4 hour bulk fermentation, flip dough every 30 minutes. This replaces kneading, and it keeps the nice flavorful air pockets in the bread.
4. First shaping, gently roll dough into 2 equal “balls” and let rest for 20-30 minutes.
5. Second shaping, gently fold dough like an envelope and place into proofing baskets, or a bowl with a kitchen towel lining. Proof for 2-6 hours, depending on the temperature of the room.
6. Once proofing is done, place loaves into cast iron Dutch oven combo cooker for 20 minutes with the lid, then 20-25 minutes without lid.
7. Place on cooling rack to fully cool before cutting into and enjoying. There’s more to the steps I gave, but that’s the gist. #flourwatersalt #threeingredients #itsbetterthanbreadyoubuy #castiron #naturalyeastbread #countryloaf #wheatflour #naturallyleavened #youcaneatthiswithaglutenintolerenceandbefine #loaves #breadflour #bread #homebakery #gauranteed #delicious