Submitted by bakers are such… on August 25, 2015 – 4:39pm.

These steps are the ones I follow to make my daily bread.  There is always (a) a starter being fed, (b) a bowl with dough or batter in it on the counter, and (c) a basket or two in the fridge, in my kitchen. 

Can someone tell me which of these steps is unneeded or even harmful to the production of great bread?  I would appreciate any tweaks or deletions or additions that might be suggested. 

The Steps

Pour starter from its vessel into my bowl.

Add lukewarm water and AP flour to make a batter.

Let that sit for a few hours or overnight.

Add flours to make a dough, salt also.

Give three hours to the act of half-hourly folding.

Shape loaves & into proofing baskets.

Refrigerate overnight.

Pull from fridge and let sit while oven reaches temp.  Turn oven on now.

Preheat oven to 500 with dutch ovens inside while loaves sit on counter, post fridge.

Place loaves in dutch ovens.

Bake at 500 for 10 to 15, then at 450 for 35 to 40.

Cool until cool.


Any cool magic tricks out there?