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Now, this is quite the process. But well worth having fresh bread weekly. If you repeat the process of awakening and feeding yeast weekly you can have fresh bread once a week :)


STEP 1 – Making Dough


  • Take 90gr of freshly fed live yeast and place into KitchenAid bowl (should be placed on the scale)

  • Add 440gr of room temperature water

  • Mix using whisk

  • Add 450gr bread flour


Keep on the scale except when mixing.

  • Add 65gr rye flour and 25gr whole wheat flour

  • Place hook on KitchenAid, add bowl with the mix and mix for 10 minutes on the lowest speed.


Cover with kitchen rag Let stand at room temperature for 2 hours. (This is called Autolyza) clingwrap & and after 2 hours :

  • Place back on KitchenAid and add 20gr salt

  • Add ground coriander, ground cumin, and fennel seeds

  • Mix on low speed for 10-20 minutes

  • Transfer dough to a clean bowl with cover ( can be

  • rubbermaid plastic box with cover) and let stand at room temperature, covered, for 30 minutes - then - fold dough every 30 minutes for 5 hours with wet hand

After 5 hours of folding :

  • Pour a little bread flour & rye flour into the banneton.

  • Pour a little bread flour onto stone counter & take the dough out of the bowl

  • Flour your hands & fold into a bread – then – place the nice side down into the banneton dough on the counter a few times, shape the dough into a round

  • Place the banneton with dough into a plastic bag (not grocery bag – use clear plastic vegetable bags) & either:

    • Place in fridge overnight & bake next morning; or

    • Place at room temperature for approximately 2 hours – but – you must watch bread until it has risen & you see bubbles.


Test by making a dent in the dough with a finger; if the dough comes back slowly or remains the dough is ready to bake.


STEP 2 – Baking


  • Pre-heat oven with dutch oven with the lid on to 500F (250C ) for 30 minutes

  • In the meantime, prepare a spray bottle with room temperature water


Once 30 minutes has passed:

  • Remove dough from banneton by flipping it upside down onto parchment paper

  • Then, use a serrated knife to cut across onto the top

  • Put on protective gloves, open oven, take the lid off dutch oven and place the parchment paper with dough inside the dutch oven

  • Immediately, spray the top of bread with water, and cover.

  • Set up a timer for 10- 15 minutes depending on oven – then lower temperature to 400F (200C) & leave the oven open for 1 minute

  • Set up a timer for 40 minutes, close oven and finish baking.

  • Remove bread from Dutch oven, and knock on the bottom of bread.


Bread will sound hollow if ready. If it does not sound hollow, place back in dutch oven and bake 5-10 more minutes.


You can cut the bread after 1 hour.



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