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"Starter or Poolish": Make this the night before. This will bring an artisan quality flavor, texture and color in baking.​

  • Flour, AP or Bread: 500g. or 3 3/4 cup +2 tbsp.

  • Water: 500g. or 2 1/4 cups

  • Yeast, Dry "A Scant" 1/8 tsp

  • Mix with spoon and seal 12 - 14 hrs.


Next Day, make the main dough with added "Starter"

  • Flour AP or Bread 500g or 3, 3/4 cup + 2 tbsp

  • Water: 250g. (body temp.) or 1 1/8 cup.

  • Sea Salt: 21g  or 1 tbsp + 1 scant tsp

  • Yeast, Dry: 3g or 3/4 tsp.

Starter: Use all made from last night. ​

Mix: Add small amount of measured water to "starter" to loosten from container. Pour remaining water into large bowl and add salt to dissolve. Add Flour in 3rd's. 1st third added to bowl should be mixed smooth with hand. then add 2nd 3rd and mix. Add "Starter" then yeast sprinkle all around and final 3rd flour.

Mix well with hand. *See video.

Once mixed, rest in sealed bowl or container for 30 minutes. 

Fold dough by taking each corner to almost opposite side. Then flip entire dough so folds face down. 

Repeat folds in 30 more minutes (2 folds total)

Rest dough in sealed bowl/container for 2 hours.

PREHEAT OVEN & STONE to 500F/260C (after 2hrs rest)

Divide dough into 2 equal pieces.

use flour if your hands stick

SHAPE: Roll into final shape

PROOF: Allow approx 20 minutes and stick a finger about half length in. If dough springs back slowly but slightly in complete, its ready to bake!. If to fast and fully it needs more time. If no spring and dent stays, too long of a rest.

BAKE: 500 F / 260 C 

Home Conventional oven (no fan) 

25-30 minutes for medium to darker golden-brown.

40 minutes for darker and more crisp

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