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I make my own bread at least twice a week, it's another part of my routine really. My trick is to save about 8oz of dough from the finish previous dough. This way I can save the process of making the leaven from the beginning.
8 oz leaven from previous dough (example: pizza dough)
2 tablespoon warm water
1/2 cup flour
Mix all ingredients until well incorporate, transfer to a bowl, cover with plastic wrap and let it rise over night
dissolve the leaven from 1st stage + 100 ml warm water, add 2 cups of flour. Mix well, turn onto floured counter top and knead lightly. Transfer to a bowl, cover with plastic wrap and let the dough rise until double its volume
follow the exactly same process as the second stage, but increase the amount of water to 3/4 cup and the flour to 3 cups
Fourth stage (the last step)
- dissolve the leaven from third stage + 2 cups of warm water until soupy, add 5 1/2 to 6 cups of flour and pinch of salt. MIx well, turn onto floured counter top and knead for 10 minutes until the dough is smooth and very pleiable. Transfer into a bowl and let the dough rise, until doubled in size (about 2 - 3 hours)
- Punch out the dough, turn onto kitchen counter top and divide the dough in to 2 (this is the time to save about 8 oz of the dough for leaven for your next time) Shape each dough into boule/round, transfer the dough for final rise in a banettons or Brotform basket (if you have one), otherwise put the dough in a cookie sheet for final rise, the dough should be doubled in size after 1 1/2 to 2 hours.
- Heat the oven to 450F. Transfer the dough into the oven (I use baking stone), spray the oven wall with water mister. Close the door quickly, after 5 minutes, quickly give the oven another spray of water, close back the oven door and continue to bake the bread for another 20 minutes. The bread should sounds hollow when done.
- Cool completely on a wire rack.