🍞 Basics with Savva

👨‍🍳 Instructions

Levain preparation (8-12 hours before)

1. Mix all levain ingredients in a clean bowl until well combined
2. Cover and let ferment at room temperature for 8-12 hours until doubled in size and bubbly

Dough preparation

3. In a large bowl, combine the bread flour and whole wheat flour
4. Add the water and mix until no dry flour remains (autolyse)
5. Let the dough rest for 30 minutes
6. Add the levain and salt, then mix thoroughly by hand until well incorporated
7. Perform 4 sets of coil folds every 30 minutes during the first 2 hours
8. Let the dough bulk ferment for 4-6 hours total (until increased by 50%)

Shaping and final proof

9. Pre-shape the dough into a round and let rest for 20-30 minutes
10. Shape into a boule or batard and place seam-side up in a banneton
11. Cover and refrigerate for 12-24 hours for final proof

Baking

12. Preheat Dutch oven to 500°F (260°C) for 45 minutes
13. Turn dough onto parchment paper and score with a sharp blade
14. Carefully place in the hot Dutch oven
15. Bake covered for 20 minutes, then uncovered for 20-25 minutes until golden brown
16. Cool completely on a wire rack for at least 2 hours before slicing