Sample Bread Bakers Schedule
The night before
8:30 PM: Mix the biga according to the recipe. Feed your starter separately!
The next day
8:30 AM: Mix the dough, cover and set in a warm spot.
11:30 AM: Fold the dough in the bowl. Cover and place back in the warm spot.
1:30 PM Pre-shape the loaf into a boule (round) and cover with the overturned mixing bowl. Let it bench rest for 15 minutes.
1:45PM Flip the dough back over and repeat the folds and shaping for the final shape. Turn upside down (seam side up) into a bread proof basket (banneton) dusted with rice flour, dust the top of the dough with rice flour, cover and place back in the warm spot.
4:00 PM Preheat the oven to 450°F conventional or 425°F convection (with fan) with the Dutch oven inside (including the top).
4:30 PM [Whenever the oven has preheated] Flip the dough out of the basket onto a piece of parchment paper. Score the top with a razor blade or bread lame.
4:30 PM Carefully remove the Dutch oven from the hot oven. Close the oven door and remove the top of the Dutch oven. Using the edges of the parchment paper, pick up the bread dough and place in the Dutch oven with care not to touch the sides! Replace the top and place back in the oven. Bake in a preheated oven for 20 minutes.
4:50 PM Remove the top of the Dutch oven and close the oven door. Lower the oven temperature to 425°F conventional or 400°F convection (with fan). Continue baking until the exterior of the bread is a golden brown, approximately an additional 20 minutes.
5:10 PM Remove the bread from the Dutch oven and cool completely on a wire cooling rack. You can either dump it out, carefully remove it with your hands, or use large tongs.
You can slice it any time even when warm. I did every day I tested it (and every time since then!). A toddler waits for nothing, not even sourdough.
