Artisan - High Hydration Loaves 

Mix two or three loaves by hand or mix 4-6 loaves in the mixer. This has large air pockets with a moist crumb and a crispy crust.

Double Recipe:
Mix in bosch
56 oz warm water
8 oz starter
60 oz white artisan bread flour
(10 whole wheat and 48 oz white good too)
10 oz all-purpose white flour
2 T salt

Rest 1 hour in bosch bowl.

Divide the dough into 2 large glass bowls, 68 oz dough each. Stir from the bottom to stretch and fold in the bowl until the dough makes a perky ball. Rest and stretch as needed.

Rise overnight or all day.

~ Dividing the dough makes the necessary gentle handling much easier so you keep the precious air bubbles. It also gives you the stretch and fold in the bowl and not on the counter since the dough is so sticky.
~Note: especially when mixing by hand add half the flour and mix into a smooth batter, then mix in the rest of the flour.

In large bowl mix:
28 oz warm water
4 oz starter
30 oz white artisan bread flour
5 oz all-purpose white flour
1 T salt

Rest 1 hour

Stretch and fold and rest in the bowl until it forms up into a ball.

*Rise until doubled and has a few bubbles on the top and is jiggly.
  *10-12 hours in cool garage
  *12 or so hours in fridge (finish on counter, it won't be finished after the 12 hours)
  *6-8 hours all day

Coax the dough onto floured surface. Gently divide into two (34 oz) or three (24 oz each) loaves and lightly shape into balls. Cup the dough and gently pull it toward you in a circular motion to form and tighten its shape. Place on well floured towels in bowls, seam side up.

Cover and refrigerate 1 hour to set its structure. You could chill it up to 6 hours or more. When ready to bake, let sit at room temp while oven heats.

Remove loaves to a nice floured or cornmeal surface - for sliding onto stone. Rub all over with flour and score. Place into the oven using the pizza peel onto the hot baking stone.

Bake with cast iron pan steam above and stone on lowest rack. Convection roast 425* 20-30 minutes until it registers 200* internally and the surface looks very browned and dry. *You can even turn oven off and let sit 10-15 minutes more in the oven to really set its structure. But with multiple bakings just lower the temp to about 400* then 350* and give it 10 more minutes at each lower temp. The crumb is so wet that you don't want it underbaked at all!

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