Tony’s Bread Recipe

Name: Tony’s Bread Recipe
Prep time: 24 h
Cook time: 45 min
Total time: 24 h 45 min
Ingredients: 50 grams starter; 75 grams warm water (85-90 Degrees); 75 grams flour; 200 grams of levain; 275 grams warm water (85-90 Degrees); 400 grams all-purpose flour mixed with; 10 grams of salt

15 steps

Prep:24hCook:45min

1. for small loaf bake 15 minutes with lid on and 10-15 minutes with lid off 2. For my oven put aluminum foil under the pot For example look at the timeline below: 7:00 am combined the Levain and the warm water and the flour to make the dough 8:00 am do the first stretch and pull eight times ( always cover with towels while resting 9:00 am- do the first repeat stretch and pull eight times 10:00 am- Do the second repeat stretch and pull eight times 11:00am- Do the third repeat stretch and pull eight times 12:00 noon - do the fourth repeat stretch and pull eight times 1:00 pm - Do the fifth repeat stretch and pull eight times 2:00pm - pull the dough out of the bowl and put it on the floured board. Form it into a ball cover it with a towel and let it sit on the board for an hour 3:00pm - put the ball of dough top side down On a flowered towel inside a container that you plan to use. Put it in the refrigerator covered with a towel until the next morning when you plan to bake it

Updated at: Wed, 16 Aug 2023 20:37:21 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories206.6 kcal (10%)

Total Fat0.8 g (1%)

Carbs41 g (16%)

Sugars0.3 g (0%)

Protein6.6 g (13%)

Sodium323.8 mg (16%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

LEVAIN

50 gramsstarter

75 gramswater

warm, 85-90 Degrees

75 gramsflour

BREAD

200 gramslevain

275 gramswater

warm, 85-90 Degrees

400 gramsall-purpose flour

mixed with

10 gramssalt

Instructions

LEVAIN

Step 1

Combine the first 3 ingredients to make the Levain

Step 2

Let sit 6-8 hours partially covered (can cover with a towel)

Step 3

Replenish & feed starter with 25g of warm water and 25g of flour. Let sit to bubble 6-8 hours.

BREAD

Step 4

Combine the Levain and the warm water - Stir with wooden spoon until smooth

Step 5

Sift the flour and salt together and add to the levain mixture - stir until smooth

Step 6

Let rest for 1 hour (cover with a towel)

Step 7

Stretch and fold while turning the bowl 1/4 turn for each stretch and pull, for a total of 8 stretch and pulls (thus the bowl will do 2 full turns)

Step 8

Repeat steps 3-5 three times with an hour rest between each time

Step 9

After the total of 4 to 6 times pulling and stretching, pull the dough out of the bowl and put on a floured board. Form a ball with a scraper making the skin taut, and let it sit for an additional hour on the board

Step 10

After it sits for an additional hour remove it from the board place it upside down on a flour lined towel in a Colander or Banneton or whatever you have. Pinch and seam the bottom. Cover it and put in the refrigerator overnight.