What to notice at each stage
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01
Mix
Combine the added flours and most of the added water. Rest briefly so the flour can take it in, then work in the ripe starter and salt with the remaining water.
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02
Fold
During the early rise, fold gently when the dough has relaxed. Notice it becoming smoother and stronger rather than forcing a fixed number of folds.
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03
Shape
When the dough looks aerated and feels lighter, turn it out gently. Create surface tension without squeezing away all the air.
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04
Bake
Use your familiar oven and suitable covered bakeware. Follow its maker’s temperature and handling guidance. Let the loaf cool before cutting.