Mini Rēwana Boule

Ingredients

• 80 g active Rēwana starter
• 75 g lukewarm water, total
• 125 g strong bread flour
• 2.5 g salt

Method

1. Reserve about 10 g of the water for the salt. Stir the starter into the remaining water, then add the flour and mix until no dry flour remains. Cover and rest for 30–45 minutes.
2. Dissolve the salt in the reserved water and add it at the first stretch and fold. Do 3–4 sets of stretch and folds, spaced 30–45 minutes apart.
3. Cover and bulk ferment at room temperature, ideally 22–25°C, until the dough has risen 30–50% and looks bubbly and jiggly.
4. Shape into a tight round and place seam-side down on baking paper. Cover and refrigerate for 8–16 hours.
5. Preheat the Dutch oven with its lid at 230°C for at least 45 minutes. Transfer the cold loaf using the baking paper. Bake covered for 20 minutes, then uncovered for another 15–20 minutes until deep golden. Cool on a rack before slicing.