This recipe was shared with me by Thomas Vogt. He wrote it out as a flow chart, and when he did, everything just clicked for me! It’s not hard, even for this mediocre baker, but it does take time! I usually do it over two days.
Thomas gave me four ounces of his starter to kick things off. Here’s a transcription of the rest of the process. I used a digital scale for exact measurements, taring after I added each ingredient.
- Combine: 4 oz starter, 4 oz water, 4 oz flour. Leave at room temp (or slightly above) for 2-6 hours.
- Split above into 4 oz, and 8 oz. Put the 4 oz back in the fridge for the next loaf.
- To the remaining 8 oz, add 12 oz of warm water and 12.75 oz of flour. Let sit, covered, for four hours. (Optional: 12 hours to two days in the fridge)
- Add 8.5 oz flour, 1 tablespoon of sugar, 2.25 teaspoons of salt.
- Cover and let rise, folding 3-4 times every 30-60 minutes.
- Using a sharp knife, score the bread a few times. (I just did three slashes right across the top.)
- Bake at 425-450° F for 30-40 minutes.