đ ïž Gear & Prep
Â
1 qt glass jar â clear walls = rise-lines for starter tracking
Fork + rubber spatula â fork = Oâ-injector; spatula for clean scrape
Digital scale or measuring cups â dual-units throughout for flexibility
Stand mixer (optional cheat-code) â high-speed oxygenation during mix
Cold-start Dutch oven â cast iron = maximum oven-spring (King Arthur Baking)
Gallon zip-lock bags â proofing chamber + bubble-TV entertainment
Â
Â
đ± Starter Genesis â 7-Day Plan (Pineapple + Rye Boost)
Day | Imperial Path | Metric Path | Notes |
---|---|---|---|
0 | Ÿ c dark-rye flour + Ÿ c 80 °F water + 1 Tbsp pineapple juice â stir hard â 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 â mini-feeding |
2 | Discard œ c; add œ c AP/Bread flour + œ c water | Discard 100 g; feed 50 g/50 g |  |
3â4 | Every 24 h: whip-only unless rise < 50 %. If sluggish, feed same œ c/œ c |  | Rye enzymes turbo-charge microbes (Breadit QA) |
5â6 | Must double in †6 h. If yes, itâs aliveâname 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 â stir it down for tang & minerals | Â | Â |
Â
Low-Maintenance Mode
Â
Active baker â feed 1 c flour : œ c water every 24 h or whip two days, feed on the 3rd.
Vacation â park at back of fridge; revive with one warm feed.
Â
Â
⥠Levain Build (Imperial)
Â
Œ c ripe starter + Œ c water + Œ c bread flour.
Warm spot 80 °F until domed (~3 h). Smell = fruity-yeasty.
Use at peak.
Â
Â
đ Main Methods
Â
Â
đŻ Flagship Boule (Detailed Method)
Ingredient | Cups / tsp | Why |
---|---|---|
Bread flour | 4 c | Strong gluten net |
Dark rye flour | œ c | Flavor + microbial boost |
Water | ~1 â c (adjust) | 75 % hydration baseline |
Levain | â c | 20 % inoculation |
Salt | 2 tsp | Flavor + fermentation control |
Flow
Â
Autolyse â flours + 1 œ c water, stand-mixer 1 min; rest 45 min.
Add levain â mix low 2 min; rest 20 min.
Add salt + splash water to tacky; mix 3â4 min medium until satiny window-pane.
Bulk â 3 h @ 75 °F; mixer 30-sec whip every 45 min or hand slap-&-fold.
Pre-shape â bench-rest 20 min â final shape.
Zip-bag proof â oil-spritz gallon Ziploc, boule seam-up; seal with air pocket. Overnight fridge = bubble-TV.
Bake (cold-start Dutch-oven) â parchment-lined dough into cold cast iron. Oven 450 °F â 30 min lid-on; then 425 °F lid-off 20â25 min to 205 °F internal.
Rest â cool 1 h before slicing.
Â
Â
đ€ Lo-Fi âSlap-It-Aroundâ
Â
When life says âhands-offâ but you still want good bread.
Â
Evening (~ 9 pm) â mix 4 c bread flour, œ c rye, 1 Ÿ c warm water, â c active starter, 2 tsp salt. Lazy fork stir.
15 min rest â single bowl-side slap-&-fold (10 sec).
Cover & ignore 8 h @ 70 °F.
Morning (~ 7 am) â pre-shape â 10 min rest â final shape.
Zip-bag proof â room 1â2 h or fridge 6â24 h (bake from cold).
Cold-start Dutch-oven: 450 °F lid-on 30 min; 425 °F lid-off 20â25 min.
Listen for the crackling đ¶; cool 1 h & slice.
Â
Â
đ Reading the Dough & Quality Checks
Â
Bag balloons = COâ party â bake soon.
Surface micro-blisters = flavor peak.
Dough slumps = over-proof; slash deep & bake colder.
Starter smells like nail-polish = starving; whip + feed.
Â
Â
đ Crust âSingâ Check
Â
Out-of-oven ritual: set hot boule on rack, ear close.
Loud crackles (1â2 min) = thin, glassy crust & caramelization.
Quiet loaf? Raise initial heat, improve steam, shorten proof.
Â
Â
â FAQ & Troubleshoot
Â
Starter separated, gray liquid on top â Stir in; feed later.
Loaf tastes flat â Salt MIA; use 2 tsp per 4 c flour.
Dense first loaf â Normal; keep iterating.
Skip discards forever? â Yes: frequent whip, feed when needed.
Why rye? â Higher amylase unlocks sugars â turbo culture (The Chopping Block).
Lo-Fi seems too easy â Thatâs the feature.
Crust doesnât sing â Boost heat/steam or shorten proof.
Â
Â
Happy baking & happy crackling!
PS. While you get the hang of bread bake a loaf every day!