Rehydrating June Starter

• Take your dehydrated June starter chips and break them into smaller pieces
• In a clean jar, mix together:
• 2 tablespoons (30g) room temperature filtered water
• 2 tablespoons (30g) unbleached organic all-purpose flour
• First Feeding Schedule:
• Cover loosely and wait 24 hours
• After 24 hours, discard half the mixture
• Feed with 30g flour and 30g water
• Repeat this feeding every 24 hours for 2-4 days

How to Know June is Ready:

• The most important sign: June will double in size!
• When you see June double in size between feedings, she's ready to make bread
• This usually takes 2-4 days of regular feedings depending of room temp
• Now you can start your regular feeding schedule and begin baking

Evening Recipe (Start after dinner)

• Making the Dough
• In your big bowl, mix together:
• 325g water
• 100g June starter
• 500g bread flour
• 10g salt
• Mix everything until you don't see any dry flour.
• Cover your bowl with a kitchen towel.

Evening Stretches

• Over the next few hours before bed, come back to the dough 2-3 times
• Each time, grab the dough from one side, stretch it up and fold it over
• Turn your bowl and repeat on all sides
• Don't worry if you only get one stretch in before falling asleep - the bread will still turn out fine!
• Cover between each stretch

Overnight

• Leave your covered dough on the counter overnight
• The dough will rise and get bubbly while you sleep

Next Morning

• Dump your dough onto a floured counter
• This is when you really work the dough:
• Stretch and fold it several times
• Really work it well as you shape it into a round
• Keep folding and shaping until it feels tight and smooth
• Put it in your proofing basket or towel-lined bowl
• Dust your basket/bowl well with flour first
• Place dough smooth side down
• Cover with a towel
• Put it in the fridge until you're ready to bake
• Can stay in fridge anywhere from 4-24 hours
• Bake whenever it fits your schedule

Baking Time

⚠️ SAFETY FIRST - BURN WARNING ⚠️

• The Dutch oven and lid will be EXTREMELY hot at 500°F. Burns happen easily, especially:
• When removing the lid after the first 25 minutes
• If you accidentally touch any part of the pot
• When you forget the lid is hot (this happens to everyone!)
• Always use thick oven mitts and stay focused when handling the Dutch oven.
• Put your Dutch oven in the oven and heat to 500°F
• Let it heat up for about 30 minutes
• Yes, 500°F is hot! This high heat gives you a great crust
• Take your dough out of the fridge:
• Flip it onto parchment paper
• Cut a slash across the top
• Put it in your hot Dutch oven
• Be extra careful - use good oven mitts!
• Bake covered at 500°F for 25 minutes
• CAREFULLY remove lid (this is when most burns happen!)
• Keep your arms and face away from the steam
• Put the hot lid somewhere safe where no one will touch it
• Lower temperature to 475°F
• Bake another 15 minutes until deep brown