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Hummingbird Bakery Artisan

Updated: Sep 10, 2022

Yields 2 loaves

Cook time 40 minutes total time 14 hours.


1. 950 g Unbleached flour

2. 200 g active starter

3. 650 g water

4. 20 g salt


1.Combine warm water, stater, flour, and salt mix dough with your hand for about 5 minutes until there are no more dry bits. Cover and let rest for 30 minutes

2. First 3 stretch and folds every 15 minutes. Keep covered between stretch and folds.

Last 3 stretch and folds every 30 minutes.

3. After the 6 stretch and folds cover and let dough bulk ferment until doubled in size.

4. Split dough in half. Shape the dough by gently rolling it towards you 4 or 5 times until a tight ball forms.

5. Let sit for 15-30 minutes.

6. Turn over and shape again my by pulling the edges of the dough into the middle to build tension.

7.Transfer to a floured banneton basket (or a 5 inch bowl lined with floured parchment paper) cover and place in fridge to proof for 12-15 hours.

Preheat dutch oven to 500F for one hour.

Remove dough from fridge and turn out on the parchment paper and score.

8. Bake for 20 minutes at 500F with the lid on.

9. Take lid off, turn oven down to 475, and bake for 13-20 minutes.

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