Servings: 2

Dough: subheading: Dough:
40 grams sourdough starter 40 grams sourdough starter
150 grams cream flour 150 grams cream flour
90 ml water 90 ml water
1 tablespoon olive oil 1 tablespoon olive oil
1 pinch salt 1 pinch salt
2 tablespoons rice flour 2 tablespoons rice flour
 
Sides: subheading: Sides:
50 grams Philadelphia cream cheese 50 grams Philadelphia cream cheese
75 grams Serrano ham / salami / smoked salmon 75 grams Serrano ham / salami / smoked salmon
75 grams Brie cheese / hard cheese 75 grams Brie cheese / hard cheese

6pm Extend the starter (levain-in-starter): subheading: 6pm Extend the starter (levain-in-starter):
Add 50 grams flour and water to the starter and mix well, it should rise in 4 hours. Use before it starts to sink again.
10pm Mix the dough and bulk rise: subheading: 10pm Mix the dough and bulk rise:
Use 50/50 cream flour and whole-wheat flour for flavor. Mix in half the starter, water, olive oil, and salt, aiming for 77g water for every 100g flour.
Transfer the dough to a glass dish, mist with water, cover, and leave to rise at room temperature overnight for bulk rise.
9am Shape the dough and second rise: subheading: 9am Shape the dough and second rise:
Dough should have almost doubled by now. Mist worktop with water, and scrape dough onto it, and fold into three sections, then roll into a tight ball.
Wet your hands to perform rotations and folds so dough doesn't stick to you.
Use the bench scraper to perform rotations, tucking the dough under itself until loaf is smooth.
Use a coil fold at the end to incorporate more air into the dough.
11am Shape the loaf and banneton: subheading: 11am Shape the loaf and banneton:
Sprinkle flour on the shaping surface and plop the dough onto floured surface.
Use scraper to turn the do: go in on the side and rotate the dough while moving it forward and back to shape the loaf. Use folding instructions for batard or boule loaves.
Sprinkle rice flour (gluten-free) onto the banneton cloth, place the dough in the banneton, then sprinkle more rice flour on top of the loaf.
12:00 noon Bake the loaf: subheading: 12:00 noon Bake the loaf:
Add some water to bottom of air fryer and start at to 200C.
Score the loaf and place it in the oven, dust it with rice flour to prevent sticking to the pot.
Allow loaf to cook until it reaches a deep brown with a little charring, which takes 15 to 20 minutes.
12:30pm Remove the loaf: subheading: 12:30pm Remove the loaf:
Remove loaf and allow it cool down on the countertop for a few minutes while it finishes baking inside.

Instructions with autolyse: www.youtube.com/watch?v=hNzJLP61nnQ  Instructions with autolyse: www.youtube.com/watch?v=hNzJLP61nnQ