Bulk Fermentation, Lamination, & Folds:
At 78ºF (26ºC), bulk fermentation typically takes about 5 hours.
After 30 minutes, perform one set of stretch & folds. Rest 30 minutes.
Dampen a large work surface and your hands and stretch the dough out thinly into a large sheet. Sprinkle the chopped sun-dried tomatoes, capers, oregano, and red pepper flakes all over the surface. Fold the dough into a packet to laminate it (more instructions on how to laminate the dough in the post above). Rest 45 minutes.
Separated by 45 minutes or so, perform 2-3 more sets of stretch and folds on the dough during bulk fermentation. Rest for the remainder of time.
At the end of bulk fermentation, the dough should be smooth, feel full of air, have visible bubbles, and jiggle if shaken. The dough should almost double.
56 grams Sun-Dried Tomatoes,70 grams Capers,1 ½ tsp Dried Oregano,1 ts Red Pepper Flakes
Shape:
Lightly flour the top of the dough and the counter. Gently loosen the dough from the sides of the mixing bowl and turn the dough out onto the counter.
With the help of a bench scraper, shape the dough into a batard (oval) or boule (round). If there are any inclusions on the surface, try to stick them back into the dough so they don’t burn during baking.
Lift it up and place it into a floured banneton.
Stitch the dough in the banneton if it’s still slack.
Cover and rest for 15-30 minutes.
Cold Overnight Proof:
Place the covered banneton into a refrigerator to proof overnight and for up to two days.
Bake:
Place the empty Dutch oven with lid in the oven and preheat for an hour at 500°F (260ºC).
Once preheated, remove the banneton from the refrigerator and turn the dough out onto a piece of parchment paper.
Score the dough with a sharp bread lame about ¼-½” deep.
Transfer the scored dough to the Dutch oven and cover it with the lid.
Bake at 500°F (260ºC) for 20 minutes. Remove the lid, lower the oven temperature to 450ºF (232ºC) and bake for about 15 minutes with the lid off.
Remove from the oven and cool on a wire rack for at least an hour before slicing.
Slice and enjoy with cheese or a drizzle of good olive oil.
