Prep 17 h : 30 m
Cook 30m
5 to 6 slices


    1 kg T65 flour

    300 gms starter

    700 ml water

    20 gms salt

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Ingredient Substitution Guide


1. Add all the ingredients in a stand mixer, except salt and mix for three minutes at a slow speed. Gradually increase the speed and mix for another six minutes. Here's how you can make the starter.

2. Once it forms a dough, add salt and mix until it stops sticking to the base of the bowl.

3. Transfer the dough into a wide container and allow it to rest for three hours at room temperature.

4. Now it’s time to do the coil folding technique. Do it twice at 40-minute intervals.

What is coil folding?
To perform a coil fold, the baker picks up the dough from the middle and lifts, allowing it to stretch until one end releases from the proofing container. The baker lowers the dough to tuck the loose end under the middle and repeats this process for the other end. Finally, the baker rotates the container 90 degrees and repeats the process until the dough holds its shape.

5. Keep for retard proofing for 17 hours approximately. Retarding dough is the process of slowing down the final rising in the bread-making process. It is usually done by shaping the bread and leaving it at temperature below 20C to let the dough rise and be double the volume.

6. Once done, divide the dough into 350 gms each and pre-shape them. Mould to an elongated loaf and allow it to proof for two hours approximately, at room temperature.

7. Score with a baker’s blade and bake them at 230C for 10 minutes. Lower the temperature to 200 degrees, and continue baking for another eight minutes until ready.

8. Slice, serve and enjoy!

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