Скачать или смотреть Making Bread: Part 3 - Proofing and Baking

N.B. I am aware of the constant readjustment of focus/brightness. This cannot be fixed manually, sorry!

Specialist Equipment used:
Lodge Cast Iron Pan
Banneton (Ideal size for this recipe is 8.5"/21cm)

Book:
Flour Water Salt Yeast, Ken Forkish

1kg White Flour
780g Water (32-35C)
22g Salt
0.8g Yeast

Autolyse: Mix flour and water
Mix: add yeast and salt. Incorporate until homogenous. Let rest briefly.
Over the next 60-90 minutes fold the dough three times, spacing the folds roughly 20-30 minutes apart.
Bulk fermentation: Leave for 12 hours.
Shaping: Dump the dough onto floured surface, shape into two round loaves. Place the loaves in floured bannetons.
Cover and proof for an hour
Bake at starting at 250C for 30 minutes, dropping the temperature to 200 after 15 minutes (temperatures will vary! Essentially trying to bake hot as possible but avoiding burning) Unlid and bake until you reach desired colour, around 15 minutes.

Happy to try and answer any questions! Bear in mind this purely from my perspective based on what I have learned!