*P.S. There is a sample Bread schedule at the bottom of this description as well as links to my favorite items on Amazon* I've gotten tons of questions from you guys asking for a guide on my bread. This is a more simplified and less complicated (believe it or not) version. With that said, I know this is still something that seems pretty time consuming, but you have to remember that the majority of the time is completely inactive, so it's really not. It just requires a little patience. You know what though? That's what bread is all about. Bread is such a meditational process to me. You're not worrying about your job, you're not stressing about finances, you're just completely focused on one thing. The bread. Hope you guys at least give it the chance to try it!

My fermentation station: https://shop-links.co/1731275103647500469
My Proofing Baskets: https://shop-links.co/1731275198421404974
Lodge Combo Cooker: https://shop-links.co/1731275199884925400
Bread Lame (for scoring): https://shop-links.co/1731275199958906501
Rice Flour: https://shop-links.co/1731275106004669376
OXO Good Grips 5 lb Food Scale with Pull Out Display: https://shop-links.co/1731275106928209642
Pyrex® Prepware Glass Measuring Cup: https://shop-links.co/1731275107801340391
OXO Good Grips® Small White Silicone Spatula: https://shop-links.co/1731275108060977139
Brod & Taylor Folding Proofer & Slow Cooker: https://shop-links.co/1731275109077614410
Masterproofing 2 Pcs Round Banneton Basket-8 Inch: https://shop-links.co/1731275109227397338
2-Piece Cast Iron Cookware Set in Black: https://shop-links.co/1731275110665996035
Hand Crafted Bread Lame with 5 Blades Included by Aeaker (Storage Box B): https://shop-links.co/1731275111728965744
Bob's Red Mill, Organic White Rice Flour, 24 oz (680 g) (Discontinued Item): https://shop-links.co/1731275113326204841

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Twitter: https://twitter.com/therealweissman
Website: http://joshuaweissman.com/
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Music - Jeff Kaale: https://soundcloud.com/jeff-kaale
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My Tools used:
My Proofing Baskets: https://amzn.to/2lZwhsz
Lodge Combo Cooker: https://amzn.to/2KSSIxv
Bread Lame (for scoring): https://amzn.to/2KSygcV
Rice Flour: https://amzn.to/2ugFccW

Levain:
45g mature starter
45g unbleached all purpose flour
45 g stone ground whole wheat flour
90g filtered water at room temperature
Dough:
273g unbleached bread flour
500g unbleached all purpose flour
175g stone ground whole wheat
660g filtered water @ 90-95 degrees F
180g mature levain (just use all of your levain splinter that you made seperately)
18g fine sea salt


Sample Schedule (just to give you an idea:)
9am Start Levain
2:25 P.M. Begin Autolyse
3:00 P.M. Mix your dough, optionally use rhubaud method. Thank you to Trevor Jay Wilson who taught me that.
3:15 Bulk fermentation begins, peforming 2 folds spaced 15 minutes apart, and then one last fold spaced by 30 minuters after the 2nd fold. Totaling at 3 folds. Allow dough to rest for remainder of bulk fermentation.
7:00P.M. Preshape your loaves.
7:25 P.M. Shape your loaves and place them in their proofing baskets. Place them in plastic bags to prevent drying out, and proof them overnight in the fridge for 14-15 hours.
(the next day)9:00 A.M. Preheat oven with your dutch ovens in their from cold, to get them super hot, for one hour.
10:00 A.M. Optionally score, and bake your loaves.
Cool them on wire racks.