🛠️ Gear & Prep
1 qt glass jar — clear walls = rise-lines for starter tracking
Fork + rubber spatula — fork = O₂-injector; spatula for clean scrape
Digital scale or measuring cups — dual-units throughout for flexibility
Stand mixer (optional cheat-code) — high-speed oxygenation during mix
Cold-start Dutch oven — cast iron = maximum oven-spring (King Arthur Baking)
Gallon zip-lock bags — proofing chamber + bubble-TV entertainment
🌱 Starter Genesis — 7-Day Plan (Pineapple + Rye Boost)
Day | Imperial Path | Metric Path | Notes |
|---|---|---|---|
0 | ¾ c dark-rye flour + ¾ c 80 °F water + 1 Tbsp pineapple juice → stir hard → mark level | 100 g rye + 100 g water + 15 g juice | Pineapple juice lowers pH, blocking bad bacteria (The Fresh Loaf) |
1 | Whip vigorously 30 sec with a fork. No feed. | same | Oxygen shake ≈ mini-feeding |
2 | Discard ½ c; add ½ c AP/Bread flour + ½ c water | Discard 100 g; feed 50 g/50 g | |
3–4 | Every 24 h: whip-only unless rise < 50 %. If sluggish, feed same ½ c/½ c | Rye enzymes turbo-charge microbes (Breadit QA) | |
5–6 | Must double in ≤ 6 h. If yes, it’s alive—name it. Keep room-temp or fridge-back-row when idle | Cold storage deepens flavor & preserves for years (revival = warm + feed) | |
7 | Never ditch the hooch — stir it down for tang & minerals |
Low-Maintenance Mode
Active baker → feed 1 c flour : ½ c water every 24 h or whip two days, feed on the 3rd.
Vacation → park at back of fridge; revive with one warm feed.
⚡ Levain Build (Imperial)
¼ c ripe starter + ¼ c water + ¼ c bread flour.
Warm spot 80 °F until domed (~3 h). Smell = fruity-yeasty.
Use at peak.
🍞 Main Methods
🎯 Flagship Boule (Detailed Method)
Ingredient | Cups / tsp | Why |
|---|---|---|
Bread flour | 4 c | Strong gluten net |
Dark rye flour | ½ c | Flavor + microbial boost |
Water | ~1 ⅔ c (adjust) | 75 % hydration baseline |
Levain | ⅔ c | 20 % inoculation |
Salt | 2 tsp | Flavor + fermentation control |
Flow
Autolyse — flours + 1 ½ c water, stand-mixer 1 min; rest 45 min.
Add levain — mix low 2 min; rest 20 min.
Add salt + splash water to tacky; mix 3–4 min medium until satiny window-pane.
Bulk — 3 h @ 75 °F; mixer 30-sec whip every 45 min or hand slap-&-fold.
Pre-shape → bench-rest 20 min → final shape.
Zip-bag proof — oil-spritz gallon Ziploc, boule seam-up; seal with air pocket. Overnight fridge = bubble-TV.
Bake (cold-start Dutch-oven) — parchment-lined dough into cold cast iron. Oven 450 °F → 30 min lid-on; then 425 °F lid-off 20–25 min to 205 °F internal.
Rest — cool 1 h before slicing.
💤 Lo-Fi “Slap-It-Around”
When life says “hands-off” but you still want good bread.
Evening (~ 9 pm) — mix 4 c bread flour, ½ c rye, 1 ¾ c warm water, ⅔ c active starter, 2 tsp salt. Lazy fork stir.
15 min rest → single bowl-side slap-&-fold (10 sec).
Cover & ignore 8 h @ 70 °F.
Morning (~ 7 am) — pre-shape → 10 min rest → final shape.
Zip-bag proof — room 1–2 h or fridge 6–24 h (bake from cold).
Cold-start Dutch-oven: 450 °F lid-on 30 min; 425 °F lid-off 20–25 min.
Listen for the crackling 🎶; cool 1 h & slice.
🔍 Reading the Dough & Quality Checks
Bag balloons = CO₂ party → bake soon.
Surface micro-blisters = flavor peak.
Dough slumps = over-proof; slash deep & bake colder.
Starter smells like nail-polish = starving; whip + feed.
🔊 Crust “Sing” Check
Out-of-oven ritual: set hot boule on rack, ear close.
Loud crackles (1–2 min) = thin, glassy crust & caramelization.
Quiet loaf? Raise initial heat, improve steam, shorten proof.
❓ FAQ & Troubleshoot
Starter separated, gray liquid on top → Stir in; feed later.
Loaf tastes flat → Salt MIA; use 2 tsp per 4 c flour.
Dense first loaf → Normal; keep iterating.
Skip discards forever? → Yes: frequent whip, feed when needed.
Why rye? → Higher amylase unlocks sugars → turbo culture (The Chopping Block).
Lo-Fi seems too easy → That’s the feature.
Crust doesn’t sing → Boost heat/steam or shorten proof.
Happy baking & happy crackling!
PS. While you get the hang of bread bake a loaf every day!
