Designed for King Arthur Bread Flour & Baking Steel/Cast Iron setups.

1. Autolyse: Mix flour and water until no dry spots remain. Cover and rest for 30–60 minutes.
2. Yeast Addition: Add your yeast slurry (yeast bloomed in warm water). Use your fingers to pincer and dimple the slurry into the dough until fully incorporated. Rest 30 minutes.
3. Salt Addition: Sprinkle salt over the dough. Use a tiny splash of water to help it dissolve, then squeeze and knead until the dough feels uniform. Rest 30 minutes.

1. Coil Folds: Perform 3 to 4 sets of coil folds, spaced 25 minutes apart.
   • How: Reach under the middle of the dough with both hands, lift until the ends tuck under themselves, and rotate 90 degrees to repeat.
2. Goal: Stop folding when the dough holds a smooth, rounded shape and resists stretching—this “snapback” creates the bagel-like chew.

1. Cold Ferment: Place dough in a lidded container and refrigerate for 48 hours. This long rest transforms the crumb from “spongy” to “toothsome.”

1. Shape & Proof: Transfer cold dough into a heavily oiled cast iron skillet. Gently fold the edges toward the center to build tension. Let proof at room temperature for 2–4 hours until puffy and filling the pan.
2. Preheat: Heat your oven to 500°F (260°C) with your baking steel on the middle rack for at least 45 minutes.
3. Dimple & Bake: Dimple the dough with oiled fingers. Place the skillet directly onto the preheated steel. Bake for 18–25 minutes (check at 15) until the bottom is “fried” deep gold and the top is dark and crisp.

Pro Tip: If the dough feels too resistant during the coil folds, give it an extra 5 minutes of rest, but don’t skip the folds as they are the key to that muscular texture.

Percentages (450g for a 12″ skillet)

• Flour 100%
• Water 75% – 78%
• Yeast 1.0%
• Sea Salt 2.5%
• Olive Oil (In Dough) 2.0%