No discard, no dutch oven, no parchment paper, no cold proof! Proof and bake in the same container - from start to finish ready within 24 hours! The silicon all-in-one proofing/baking bowls are a game changer!
Silicone Bowls I Proof And Bake In
You will need a small spray bottle with water
During winter when kitchen is cold start 1 hour before bedtime and let rise overnight
During summer when the kitchen is warm or if your starter is super bubbly and ready you can usually start in the morning. I use a large clear plastic bowl with a lid for plenty of room to grow and easily check on it. Also, with the large plastic bowl I usually make two loaves at a time. Recipe below is for one loaf.
Step1
Combine with danish dough whisk, fork, or silicon spatula in large bowl.
100-150 grams starter (can be happy bubbly starter or cold from the fridge)
2 tsp kosher salt
1T oil + slightly warm water up to 300g* total
Feed starter with the same total amount you removed (half water half flour, for example: if you took 100g starter out, add back 50g or water and 50g of flour). Let sit on counter until doubled or overnight. Then transfer to fridge if not baking again right away. Can stay in fridge for up to a month but it is happiest if you bake and feed it at least once a week.
Step 2
Stir in flour with silicone spatula, dough whisk or long fork, until most of dry flour is incorporated, may need to finish combining with hands.
500g unbleached flour or unbleached bread flour
Step 3
Cover and let rest on counter for 1 hour. Do stretch and folds maybe 4-10 times until dough comes together and you can’t easily pull it anymore. Shouldn’t take more than 30 seconds
Step 4
Cover dough with lid or wet towel and set on the counter. Let bulk rise overnight or throughout the day depending on how warm the kitchen is or your schedule. Once doubled and poofy and some large bubbles at the surface.
Step 5
In the morning if you started the night before, or later in the day if you started in the morning:
Remove dough carefully onto counter with a silicon spatula so as not to disrupt all the bubbles. May need a little flour depending on the humidity but generally I don’t need much or any. Fold in sides to the center gently until it forms a tighter ball. Turn over and rotate between hands in a circular motion to form a tighter circled ball with a tight top surface. Should only take maybe 10 seconds. Place into silicon bowl. Cover with another silicon bowl and let rise on counter until it has almost doubled and just before the surface tension breaks and tears. In a cold kitchen this may take a while but it will eventually happen! On a warm day it will be ready within a couple hours.
Step 6
Preheat oven to 425. Spray the top bowl on the inside with water with 3-5 sprays for steam. Cut four snips in a cross shape with kitchen scissors into the top of the dough. Place second bowl back on top to cover. Bake for 25 minutes. Remove top bowl and bake for 10 additional minutes. Remove from oven and take out bread immediately to cool on a cooling rack. Did not cover it or put it into a bag until it has cooled. Usually let it cool for 30m-1hr before cutting.
*If you find your dough consistently too sticky or not sticky enough you can adjust your water down to or up to 275 to 325g *If this doesn’t work you may need a new healthier starter
*At any point after bulk rise or right before, during, or after proof you can put it in the fridge if you need to pause!
