Our Daily Bread Recipe

Autolyse

In a large mixing bowl, combine 600 g bread flour and 420 g lukewarm water. Mix until no dry streaks remain. Cover and rest 30–45 minutes to hydrate (autolyse).

Mix & Bulk Fermentation

After autolyse, add 200 g active sourdough starter and 14 g fine sea salt to the dough. Incorporate by folding and pinching until evenly distributed (about 5–7 minutes). Lightly oil the bowl (1 tbs) and place the dough inside. Perform 4 sets of stretch-and-folds every 30 minutes during the first 2 hours of bulk fermentation (lift one side of the dough and fold over, rotate bowl, repeat 4–6 times). Total bulk fermentation ~3–4 hours at room temp (24°C) until dough has risen ~30–50% and shows gas bubbles.

Shape & Cold Proof

Turn dough onto a lightly floured surface. Pre-shape into a loose round, rest 20 minutes, then tighten into a boule. Place seam-side up in a well-floured proofing basket (banneton) or bowl lined with a floured towel. Cover and refrigerate for 12–18 hours for flavor development and easier scoring.

Bake

Preheat oven with a Dutch oven inside to 250°C (480°F) for 45 minutes. When ready, invert dough onto parchment, score the top, carefully transfer to the hot Dutch oven, cover and bake 20 minutes. Remove lid, reduce oven to 230°C (450°F) and bake an additional 18–25 minutes until deep golden brown and internal temp reaches 98–100°C (208–212°F). Cool on a rack at least 1 hour before slicing.

Mix Dough

In a large bowl combine 500 g all-purpose flour, 380 g room-temperature water, 7 g active dry yeast, 10 g sugar (or honey) and 10 g salt. Mix until a wet, sticky dough forms. Add 60 ml olive oil and incorporate until roughly even. Dough will be loose — that's correct.

Bulk Fermentation & Stretch

Cover the bowl and let dough rest at room temperature for 1 hour. Perform 2 gentle stretch-and-folds at 30-minute intervals to build strength. After 1.5–2 hours total bulk fermentation, the dough should be puffy and aerated.

Pan Proof & Dimple

Generously oil a 13x18-inch (or similar) sheet pan with olive oil. Transfer the dough into the pan, stretching it gently to the corners (use oiled fingertips). Cover and proof 45–60 minutes until puffy. Preheat oven to 230°C (450°F). Just before baking, press fingertips into the dough to make deep dimples across the surface and drizzle or brush with a little extra olive oil (about 1–2 tbs). Sprinkle flaky sea salt and any herbs or toppings you like.

Bake

Bake in the preheated oven for 18–25 minutes until golden brown on top and crisp on the edges. Remove from oven, brush more olive oil (approx. 1 tbs) over the top, and let cool slightly in the pan for 10 minutes. Transfer to a rack to cool briefly before serving.

While breads are baking, combine 120 ml extra-virgin olive oil, 1 tbs finely chopped rosemary, 1 tsp chopped thyme leaves, 1 minced garlic clove, 0.5 tsp lemon zest (optional), 0.5 tsp fine sea salt, 0.25 tsp cracked black pepper and 0.25 tsp red pepper flakes in a small bowl. Stir to combine. Let sit 10–20 minutes to allow flavors to infuse. Taste and adjust seasoning. Keep at room temperature and serve alongside sliced breads for dipping.

When ready to serve, slice the sourdough and cut focaccia into squares. Place on a serving board with a shallow bowl of herbed oil. Drizzle an extra 15 ml olive oil over focaccia pieces if desired and sprinkle flaky sea salt over slices for finishing. Label or describe to guests that breads are house-baked sourdough and focaccia served with herbed oil.