A typical bake schedule
| Time | Step | Notes |
|---|---|---|
| 08:00 | Feed starter | 1:2:2 ratio |
| 13:00 | Mix dough | Rest 30 min before salt |
| 14:00–18:00 | Bulk ferment | Four sets of folds |
| 18:30 | Shape | Into the fridge overnight |
| 08:00 next day | Bake | 250 °C lid on, then 230 °C lid off |
| Time | Step | Notes |
|---|---|---|
| 08:00 | Feed starter | 1:2:2 ratio |
| 13:00 | Mix dough | Rest 30 min before salt |
| 14:00–18:00 | Bulk ferment | Four sets of folds |
| 18:30 | Shape | Into the fridge overnight |
| 08:00 next day | Bake | 250 °C lid on, then 230 °C lid off |