Well Made by Kiley

Make the dough. In a large bowl, combine the flours, water, levain, olive oil, and salt. Mix until well combined. The dough is going to seem wet and stretchy throughout the entire process, but that’s how it’s supposed to be, just trust it!

Cover the bowl and allow to rest for 30 mins

Then, perform 2 sets of stretch and folds, 45 mins apart (make sure to cover the bowl with plastic wrap, foil, or a damp towel to prevent the dough from drying out).

To perform the stretch and folds, stretch the dough up about 10” on one side, and then push it to the center of the dough. Turn the bowl a quarter, and repeat the process until you’ve gone 2 times around the dough for each round of folds.

Cover and allow to rise until almost doubled (3-4 hours total, since mixing the dough together).

Transfer the dough to the refrigerator, and allow to ferment for 12-24 hours overnight.

The next day, pull the dough from the fridge, leave at room temp and rise until it’s doubled (3-4 hours).

Generously flour a work surface, and tip the dough out onto it. 

Generously flour the top of the dough, and divide into 8 equal pieces.

Use a bench scraper to gently transfer the rolls to parchment paper or a floured surface, and gently shape each into a rectangle. 

PLEASE make sure to add more flour to your surface, or flour your bench scraper/hands when transferring. This is a high-hydration dough, so it’s going to be a little sticky!

Cover rolls with a towel, and allow to proof for 30-60 mins.

Preheat a pizza stone or cast iron skillet to 475F.

Working in batches, slide the loaves onto the pizza stone (if you’re worried about sticking, you can put parchment paper onto the pizza stone or skillet).

Bake at 475F for 10 minutes, then reduce the temperate to 425F, and bake for another 10 minutes, until golden.

Remove and place onto a cooling rack to cool.

Serve warm and enjoy!