Parāoa Rēwana Porowhita

Ingredients

• 400 g baker’s flour
• 155 g active Rēwana bug at 100% hydration
• 250 g water for mixing
• 20 g additional water for the salt
• 8 g salt

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Method

1. Mix the bug with 250 g water, then add the flour. Mix until no dry flour remains and rest, covered, for 30–45 minutes.
2. Dissolve the salt in the additional 20 g water and work it into the dough. Rest 20–30 minutes.
3. Do 3–4 sets of stretch and folds about 30 minutes apart. Keep covered between sets.
4. Bulk ferment until the dough has expanded about 50–75%, is slightly domed and has bubbles and a gentle jiggle.
5. Preshape into a round, rest 15–20 minutes, then shape again and place seam-side up in a floured, cloth-lined bowl or banneton.
6. Cover and refrigerate at 3–5°C for 8–14 hours.
7. Preheat the oven and Dutch oven, if using, to 230°C. Turn out the cold dough and score. Bake covered or with steam for 20 minutes.
8. Reduce to 200°C and bake uncovered for 20–25 minutes, until deeply golden and 96–99°C inside. Cool completely on a rack.