ingredients
[{"amount":600,"unit":"g","name":"flour"},{"amount":349.2,"unit":"g","name":"water"},{"amount":120,"unit":"g","name":"active sourdough starter"},{"amount":13.2,"unit":"g","name":"salt"},{"amount":9.9,"unit":"g","name":"malt"}]
steps
[{"text":"Mix 600g flour, 349.2g water, 120g starter, 13.2g salt, 9.9g malt until no dry bits remain."},{"text":"Stretch & fold every 30-60min through bulk — 3-4 folds total is typical."},{"text":"Bulk ferment until puffed and jiggly, not just risen — judge by feel, not the clock."},{"text":"Shape to fit large — 6qt oval, then either proof at room temp 1-2hr or retard in the fridge overnight."},{"text":"Bake per the temp/time above (large — 6qt oval, lid on then off)."}]