[:en]Classroom[:zh]Resources[:th]Resources[:]

METHOD

1. Mix the pre-ferment 2 to 4 hours in advance.
2. Mix the main dough and the Pre-Ferment until gluten is formed.
3. Bulk ferment the dough for 30 minutes.
4. After 30 min, fold the dough once, and leave it to ferment for another 30 mins.
5. Divide the dough into two equal parts and shape into two rounds. Leave them for final fermentation while inverted in a bowl/basket for 30 mins. Then is ready to bake.
6. Place a covered Dutch Oven into your oven and heat the oven up to 250 ̊C.
7. Once the temperature is achieved, take out the Dutch oven, and place the dough into the Dutch oven.
8. Cover and place the entire Dutch Oven into the oven for baking, covered 20 minutes and uncovered another 15 minutes.
9. Test by tapping on bottom of loaf to hear hollow sound. Cool bread for an hour.