Josey Baker Bread

Consider using a smaller mixing bowl, about 8 inches (20 cm) wide, or rising the dough in a tall, clear container with measuring marks. This way you’ll know exactly how much the dough has grown.

Just be careful not to use dough that isn’t fully fermented or proofed when you move on to the next stage, because you’ll sacrifice flavor and volume in the baked bread.

When you keep back your dough, put it in a bowl in the fridge, covered with clingfilm, leave it for 2 days, and add the same amount of water (200g) and double its weight of flour (400g). Mix well until you have a firm dough, then put it back in the fridge. If you aren’t going to be baking for a while, refresh it every 7–10 days. To