The First Loaf
A no-shape, dutch-oven loaf for your second-week starter. Built to forgive and turn out beautiful crust.
- 100g active KozyKraft starter (doubled after a feed)
- 375g filtered water (75°F)
- 500g organic bread flour
- 10g sea salt
- 01
Mix starter, water, and flour in a large bowl until no dry flour remains. Cover and rest 30 minutes (autolyse).
- 02
Sprinkle salt over the dough and pinch to incorporate. Cover.
- 03
Over the next 3 hours, do 4 sets of stretch-and-folds, 30 minutes apart. Cover between sets.
- 04
Bulk ferment at room temp until 50% larger and visibly bubbly (2-4 more hours).
- 05
Shape into a round, place seam-up in a floured banneton, and refrigerate overnight (12-16 hours).
- 06
The next morning, preheat a Dutch oven to 500°F for 45 minutes.
- 07
Score the cold dough, transfer to the Dutch oven, cover, bake 20 min at 500°F.
- 08
Drop to 450°F, uncover, bake 20-25 more minutes until deep amber. Cool fully before slicing.