SOURDOUGH PRETZEL FOCACCIA BREAD

This bread took several days to make. The first day is full of preparing the autolease and levain followed by a series of stretch and folds. Then the dough rests for a minimum of 3 days in the fridge before baking. Bake day is consumed with 3 hours of coming to room temp followed by 3 hours of proofing. Read the instructions carefully so you plan accordingly.

This bread tastes best served warm, to reheat place in a 375º oven for 7-10 minutes or pop in a toaster.

4 3/4 cups bread flour
1 1/2 cups all purpose flour
water
1 1/2 cups levain
olive oil
sea salt

1 1/4 teaspoon baking soda
1 egg

2 tablespoons butter, melted

Prepare your autolease: (at 8:00am)
Mix the flours with 2 3/4 cups water, set in a warm spot on counter for about 3 hours.

Prepare your levain: (at 8:00am)

Mix 1/4 cup of starter with 1 cup flour and 3/4 cup water, set in a warm spot to allow to double or triple in volume. You can set it in the oven with the light on or with a boiling pot of water for about 3 hours.

Mix autolease with levain, cover and allow to rest in the fridge for 45 minutes.

(at 11:00am)

Mix in 1/4 cup water and 1 tablespoon sea salt, cover and allow to rest in fridge for 45 minutes. (at 12:00pm)

stretch and fold all 4 sides, cover and allow to rest in fridge for 45 minutes.

(at 1:00pm)

repeat the stretch and fold step above 4 more times, cover and allow to rest in fridge for 45 minutes. After last stretch and fold, cover and allow to rest in fridge for at least 72 hours in a large container or 13 x 9 casserole dish. (at 2:00, 3:00, 4:00 and 5:00pm)

remove dough from fridge and loosely cover with saran in a warm spot for 3 hours, allowing to come to room temp. (at 8:00am)

generously grease a sheet pan with olive oil. Invert dough onto sheet pan and gently stretch it to fit. Cover dough with Saran Wrap and allow to sit in a warm spot for 2 hours to proof. (at 11:00am)

Combine 3 tablespoons of warm water with the baking soda and stir until baking soda is dissolved. Brushing baking soda over the top of the bread. Use your fingers to poke holes all over the dough about 1" apart. Recover with saran and allow to sit in a warm spot for 1 more hour. (at 1:00pm)

Beat egg with 1 tablespoon of water and brush over the top of the bread. Sprinkle generously with sea salt. (at 2:00pm)

Bake at 425º for 30 minutes.

Remove from oven and brush with melted butter.