Ingredients
Levain
6 g active sourdough starter
57 g water
57 g bread flour
Dough
120 g ripe levain
340 g water
500 g bread flour
10 g salt
113 g unsalted SCS butter, very cold
Method
1. Prepare the Levain
Mix:
6 g active sourdough starter
57 g water
57 g bread flour
Cover loosely and leave at 25–27°C for 10–12 hours, or until bubbly, expanded and active.
2. Mix the Dough
Combine:
120 g ripe levain
340 g water
500 g bread flour
10 g salt
Mix until all the flour is incorporated.
Cover and rest for 30 minutes.
Aim to keep the dough around 21–22°C.
3. Stretch and Fold #1
Perform one set of stretch and folds:
Stretch one side of the dough upward.
Fold it over the centre.
Rotate the bowl.
Repeat approximately 4 times.
Cover and rest for 30 minutes.
4. Prepare the Butter
Take 113 g very cold SCS butter.
For a warm kitchen, place the butter in the freezer for 20–30 minutes before grating.
Grate the butter using the large holes of a box grater.
Divide into two portions of approximately 56–57 g each.
Keep the second portion refrigerated until needed.
5. Stretch and Fold #2 + Butter
Scatter approximately 56–57 g grated cold butter over the dough.
Perform one complete set of stretch and folds, gently incorporating the butter into the dough.
Do not knead the butter in.
Small pieces of butter should remain visible.
Cover and rest for 30 minutes.
6. Stretch and Fold #3 + Butter
Add the remaining 56–57 g grated cold butter.
Perform another complete set of stretch and folds.
Gently incorporate the butter throughout the dough.
Cover and rest for 30 minutes.
7. Stretch and Fold #4
Perform one final set of stretch and folds.
The dough should now feel smoother, stronger and more elastic.
Cover.
Start with cold dough rather than warm dough. After the final fold, if your dough is already around 23–24°C, give it 15–20 minutes in the chiller before beginning the main bulk. That gives you more breathing room.
8. Bulk Fermentation
Leave the dough at room temperature if the dough temperature is around 21–23°C. In a warm Singapore kitchen, monitor the dough temperature rather than the room temperature. If the dough reaches 24°C or above, refrigerate for 15–30 minutes to cool it, then continue bulk fermentation. Continue until the dough has risen approximately 70%.
Look for:
Increased volume
Bubbles
A soft, airy appearance
A slightly jiggly dough
Do not allow the dough temperature to rise above approximately 24°C.
If the dough becomes too warm, refrigerate it briefly to bring the temperature down.
9. Pre-Shape
Gently turn the dough onto a lightly floured surface.
Shape loosely into a round.
Cover and rest for 30 minutes.
10. Final Shape
Shape the dough into a tight boule or bâtard.
Place seam-side up into a well-floured banneton or lined bowl.
11. Cold Fermentation
Cover and refrigerate for 8–12 hours.
12. Preheat the Oven
Place a Dutch oven inside the oven.
Preheat to 245°C for 30–45 minutes.
13. Score
Remove the dough from the refrigerator.
Turn it onto baking paper.
Score the surface with a sharp lame or razor.
14. Bake
Place the dough into the preheated Dutch oven.
Cover and bake at:
245°C for 20 minutes
Remove the lid.
Reduce the temperature to:
230°C
Bake uncovered for another 20–25 minutes, until deeply golden brown.
15. Cool
Remove the loaf from the Dutch oven and place on a wire rack.
Cool completely for approximately 2 hours before slicing.
Temperature & Timing Summary
| Stage | Temperature | Time |
|---|---|---|
| Levain | 25–27°C | 10–12 hours |
| Dough rest | 21–22°C | 30 minutes |
| Stretch & Fold #1 | 21–22°C | Rest 30 minutes |
| Stretch & Fold #2 + butter | 21–22°C | Rest 30 minutes |
| Stretch & Fold #3 + butter | 21–22°C | Rest 30 minutes |
| Stretch & Fold #4 | 21–22°C | — |
| Bulk fermentation | 21–22°C | Until ~70% rise |
| Pre-shape rest | Room temperature | 30 minutes |
| Cold fermentation | Refrigerator | 8–12 hours |
| Preheat | 245°C | 30–45 minutes |
| Bake, covered | 245°C | 20 minutes |
| Bake, uncovered | 230°C | 20–25 minutes |
| Cooling | Room temperature | ~2 hours |
