this is an old world, patience trying (or patience cultivating!) bread practice.
1. the leaven is made by adding a spoonful of mature starter (which has aged for a minimum of two weeks) to a mixture of flour and water and left overnight.
2. the following day the leaven and the remaining flour and water are added and left to autolyse (rest) for 45 minutes.
3. following this resting period a little more water and some salt are added and the dough undergoes its bulk fermentation- a rest of between 3 and 5 hours depending on the ambient heat of your kitchen. during the bulk fermentation the dough, in lieu of being kneaded, undergoes a series of folds and turns in its oiled bowl every half an hour for the duration.
4. the dough is then divided, loosely shaped and left to rest for 40 minutes for the gluten to relax.
5. following this the dough is shaped and put into towel/baker's linen-lined baskets or bowls to undergo its final fermentation period in the refrigerator 4 - 5 hours or overnight. (the longer this final fermentation process goes on the more flavor and texture the dough achieves in its final stage.)
6. the following day the bread is taken from the refrigerator and let to come to room temperature for about 40 minutes.
7. the bread is then baked at 500 degrees for twenty minutes, its cover is removed and it is baked out for a remaining 20 - 30 minutes.
8. lastly the bread is left to cool (singing in its sublime crackly way) for a minimum of one hour. this sets the crumb, allows the moisture to evaporate and soften the crust and for ample air currents to seal the crust against premature staling.
9. only then is time for bread and jam.
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