The schedule
Times are for dough at 75°F (24°C). Start to finish: 17h 18m at 68°F, 12h 45m at 75°F, 10h 27m at 80°F. Filled steps get longer or shorter with temperature. The rest stay the same.
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1
0:00 · 5h
Build the levain
Mix the levain weights from the formula card. Ready when it has roughly doubled, domed and is just starting to flatten, and smells sweet-sour rather than sharp. Starter straight from the fridge works, but can take an hour or two longer.
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2
5:00 · 15m
Mix
Flour, water, levain and salt in one bowl, by hand, until no dry flour is left. The oil comes later.
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3
5:15 · 45m
Bulk ferment
Covered, in a lightly oiled bowl. First fold in 45 min.
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6:00 · 45m
Fold 1 of 3
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6:45 · 45m
Fold 2 of 3
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7:30 · 45m
Fold 3 of 3
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4
8:15 · 1h
Bulk, hands off
No more folding. Bulk is done when the dough has risen roughly 50%, domed, and feels airy — jiggly, not soupy. Read the dough, not this clock.
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5
9:15 · 10m
Into the pan
Pour 30 g (2 tbsp) of olive oil into the pan. Tip the dough in and turn it once to coat. After 20 minutes, stretch it gently toward the corners with oiled fingers. If it springs back, wait 15 minutes and try again.
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6
9:25 · 2h
Pan proof
Covered, somewhere warm, until it has spread to the corners, looks puffy and has bubbles on top.
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7
11:25 · 30m
Oven on
450°F / 230°C, rack in the middle. The dough keeps proofing while the oven heats.
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8
11:55 · 5m
Dimple and top
Drizzle 15 g (1 tbsp) of olive oil over the top. Press oiled fingertips straight down to the pan all over. Scatter flaky salt and a few rosemary needles.
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9
12:00 · 25m
Bake
Until the top is deep golden and the edges have fried crisp in the oil. Lift a corner: the bottom should be golden too.
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10
12:25 · 20m
Cool
Five minutes in the pan, then lift it onto a rack so the bottom stays crisp.
