Instruction manual
Page 28
Mix and Autolyse the Main Dough. Warm the water to about 85-90F/29-
32C (cooler if room temp is over 74F/23C). Measure or weigh the
ours into a bowl, add the lukewarm water, and mix until all the our is
moistened. Cover and let sit for 30 minutes. While the dough is resting,
set up the Proofer with water in the tray and the thermostat at 78F/26C.
Knead in the Salt, then the Starter. If kneading by hand, very lightly oil
the work surface and avoid adding more our. Add the salt to the our
and water mixture and knead until incorporated, about 2 minutes. Add the
starter and knead until structure is fairly well developed, about 10 more
minutes by hand (or about 8 minutes in a stand mixer). Ideally, the dough
temperature after kneading should be 76-78F/24-26C. Transfer to a lightly
oiled container with a volume of at least four cups (1 quart)/1 litre.
Ferment the Dough at 78F/26C. Set the dough in the Proofer and
ferment for about 2.5 - 3.5 hours. Perform a four-way stretch and fold (all
four sides get stretched and folded to the center) after the rst 60 minutes
and again at 120 minutes. Then leave the dough undisturbed until it
reaches a volume of 4 cups/1 litre.
After the dough reaches 4 cups/1 litre, give it one last stretch and fold
to create a square package, then cover and let rest on the counter for
about 15 minutes before shaping. While the dough is resting, prepare a
9x13”/23x33 cm sheet pan or proong basket with baker’s linen or a well-
oured kitchen towel.
Shape into an Oval or Round. Place the dough smooth side down on a
lightly oured surface and shape into a plump oval about 8”/20 cm long
(or a round boule). For the oval, fold the square package in half with the
seam at the edge closest to you. Seal the seam by pressing towards
the work surface. Flip the loaf over with the top side down and the seam
centered and facing up, and place it on the linen-lined sheet pan.
Proof the Loaf. Place the loaf in the Proofer, still set to 78F/26C, for 2 - 2.5
hours, until visibly larger but still able to spring back slowly when gently
pressed with a nger.