SLOW FERMENTED BREAD RECIPES

Steps:

• Add the water, yeast, flour, and salt to the bowl of a stand mixer. Mix on low with the dough hook for about 2 minutes. 
• Cover the bowl and let stand for 30 minutes. 
• Place the mixture into a covered bowl with enough room to expand, and refrigerate it for 8 to 24 hours. 
• In the bowl of a stand mixer, fitted with the dough hook, add the water and flours. Mix on low for 2 minutes to combine the ingredients and then let the dough rest in the bowl for 20 minutes.
• Add the pâte fermentée pieces, the salt, and the yeast. Mix on low for 2 minutes. 
• Increase the speed to medium and mix for about 4 minutes, until the dough is smooth and elastic. 
• Transfer the dough to an oiled bowl and cover with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours, until the dough is puffy. If you want to refrigerate the dough, let it rise at room temperature for 45 minutes, fold the dough, and then transfer it to the refrigerator for 4 to 12 hours. 
• Turn the dough out onto a lightly floured work surface and shape it into a ball. Cover and let rest for 10 minutes if it's room temperature and 45 minutes if it is cold. 
• Shape the dough into a batard about 12 inches long, 4 inches wide, and 3 inches high. Line a peel or the back of a baking sheet with parchment, and place the batard, seem side down, on the parchment. Cover loosely with plastic wrap. Let rise about an hour, until puffy and the dough passes the "finger dent test." (Poking it with your finger leaves a dent)
• Prepare the oven with a pizza stone on the middle rack, and a pan on the lowest rack and heat the oven to 500 degrees F. When the loaf is ready, place two cups of ice cubes in the steam pan. 
• Score the loaf with one long slash, lengthwise and slide it, parchment and all, onto the baking stone. Reduce the oven temperature to 450 degrees F. 
• Bake the bread for about 45 minutes, until it reaches an internal temperature of about 200 degrees F. 
• Cool completely on a wire rack. 

Steps:

• Combine starter into water, stirring until starter is fully dispersed.
• Combine salt with flour in the bowl of a stand mixer with a dough hook attachment, turn on low speed, and slowly add water / starter mixture (see video "Lazy Mixing and Kneading").
• After fully combined, set mixer to medium speed and allow it to knead dough for 3 - 5 minutes until dough is forming a relatively smooth ball around the hook.
• Transfer dough into a mixing bowl or rising bucket and let sit until dough just starts to visibly rise (~ 6 - 8 hours). At this point you may optionally want to perform one or two rounds of stretching and folding (separated by half an hour) to build some strength / tension in the dough. I usually do this, but it's not a hard requirement.
• Keep an eye on the rising dough, checking in with it at least once an hour.
• When it has risen to twice its initial volume (or whenever you feel the bulk proofing has come to a good ending point), prepare a lined proofing basket by flouring the inside and set it aside.
• Moisten a work surface with a small amount of water, moisten your hands, and turn the dough out onto the moist work surface.
• Build tension and shape the dough into your preferred shape (boule, batard, oblong) and then transfer into the proofing basket, cover and place in the refrigerator for 12 - 16 hours. The length of this cold second proof can be stretched to suit your schedule. Shoot for a minimum of 12 hours, but the maximum can be pretty long; 24, 36, maybe even 48 hours would probably be fine.
• When ready to bake, pre-heat oven and baking vessel to 450f.
• Transfer cold dough into pre-heated baking vessel* and score as you like.
• Cover and bake for 30 minutes at 450f.
• Reduce oven temperature to 375f, uncover and bake for an additional 25 minutes.