*P.S. There is a sample Bread schedule at the bottom of this description as well as links to my favorite items on Amazon* I’ve gotten tons of questions from you guys asking for a guide on my bread. This is a more simplified and less complicated (believe it or not) version. With that said, I know this is still something that seems pretty time consuming, but you have to remember that the majority of the time is completely inactive, so it’s really not. It just requires a little patience. You know what though? That’s what bread is all about. Bread is such a meditational process to me. You’re not worrying about your job, you’re not stressing about finances, you’re just completely focused on one thing. The bread. Hope you guys at least give it the chance to try it!

My fermentation station:
My Proofing Baskets:
Lodge Combo Cooker:
Bread Lame (for scoring):
Rice Flour:
OXO Good Grips 5 lb Food Scale with Pull Out Display:
Pyrex® Prepware Glass Measuring Cup:
OXO Good Grips® Small White Silicone Spatula:
Brod & Taylor Folding Proofer & Slow Cooker:
Masterproofing 2 Pcs Round Banneton Basket-8 Inch:
2-Piece Cast Iron Cookware Set in Black:
Hand Crafted Bread Lame with 5 Blades Included by Aeaker (Storage Box B):
Bob’s Red Mill, Organic White Rice Flour, 24 oz (680 g) (Discontinued Item):

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Music – Jeff Kaale:
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My Tools used:
My Proofing Baskets:
Lodge Combo Cooker:
Bread Lame (for scoring):
Rice Flour:

Levain:
45g mature starter
45g unbleached all purpose flour
45 g stone ground whole wheat flour
90g filtered water at room temperature
Dough:
273g unbleached bread flour
500g unbleached all purpose flour
175g stone ground whole wheat
660g filtered water @ 90-95 degrees F
180g mature levain (just use all of your levain splinter that you made seperately)
18g fine sea salt

Sample Schedule (just to give you an idea:)
9am Start Levain
2:25 P.M. Begin Autolyse
3:00 P.M. Mix your dough, optionally use rhubaud method. Thank you to Trevor Jay Wilson who taught me that.
3:15 Bulk fermentation begins, peforming 2 folds spaced 15 minutes apart, and then one last fold spaced by 30 minuters after the 2nd fold. Totaling at 3 folds. Allow dough to rest for remainder of bulk fermentation.
7:00P.M. Preshape your loaves.
7:25 P.M. Shape your loaves and place them in their proofing baskets. Place them in plastic bags to prevent drying out, and proof them overnight in the fridge for 14-15 hours.
(the next day)9:00 A.M. Preheat oven with your dutch ovens in their from cold, to get them super hot, for one hour.
10:00 A.M. Optionally score, and bake your loaves.
Cool them on wire racks.

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