Timeline #1
Day 1
8:00 pm: Feed levain.
Day 2
Active Time: 2 hours
Total Time: 5½ to 7½ hours
8:10 am: Mix flours and water. Let hydrate 20 to 30 minutes.
8:40 am: Add starter and salt. Mix dough.
9:00 am: Perform first fold.
9:20 am: Perform second fold.
9:40 am: Perform third fold.
10:00 am: Perform fourth fold. Conduct windowpane test. Proof for 1 to 2 hours.
11:00 am to 12:00 pm: Perform finger dent test to see if dough has properly risen.
12:00 pm: Shape boule and place in banneton. Proof for 1½ to 2½ hours.
1:00 to 2:00 pm: Preheat oven.
1:30 to 2:30 pm: Perform finger dent to see if dough has properly proofed. 2:30 pm: Score dough. Place in Le Creuset Bread Oven. Bake 30 minutes.
3:00 pm: Remove Le Creuset Bread Oven lid. Bake for another 15 to 20 minutes.
3:20 pm: Let bread cool completely before slicing.
Timeline #2
Day 1
Active Time: 1 hour and 45 minutes
Total Time: 14 hours and 15 minutes to 15 hours and 15 minutes
6:00 am: Feed levain.
5:00 pm: Mix flours and water. Let hydrate 20 to 30 minutes.
5:40 pm: Add starter and salt. Mix dough.
6:00 pm: Perform first fold.
6:20 pm: Perform second fold.
6:40 pm: Perform third fold.
7:00 pm: Perform fourth fold. Conduct windowpane test. Proof for 1 to 2 hours.
8:00 to 9:00 pm: Perform finger dent test and check dough has doubled in size to ensure it has properly proofed.
9:00 pm: Shape boule and place in banneton. Cover and refrigerator overnight.
Day 2
Active Time: 10 minutes
Total Time: 2 hours
9:00 am: Let dough come to room temperature.
9:30 am: Preheat oven.
10:00 am: Score dough. Place in hot Le Creuset Bread Oven. Bake 30 minutes.
10:30 am: Remove Le Creuset Bread Oven lid. Bake for another 15 to 20 minutes.
10:50 am: Let bread cool completely before slicing.
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