*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/1731275103647500469My Proofing Baskets: https://shop-links.co/1731275198421404974Lodge Combo Cooker: https://shop-links.co/1731275199884925400Bread Lame (for scoring): https://shop-links.co/1731275199958906501Rice Flour: https://shop-links.co/1731275106004669376OXO Good Grips 5 lb Food Scale with Pull Out Display: https://shop-links.co/1731275106928209642Pyrex® Prepware Glass Measuring Cup: https://shop-links.co/1731275107801340391OXO Good Grips® Small White Silicone Spatula: https://shop-links.co/1731275108060977139Brod & Taylor Folding Proofer & Slow Cooker: https://shop-links.co/1731275109077614410Masterproofing 2 Pcs Round Banneton Basket-8 Inch: https://shop-links.co/17312751092273973382-Piece Cast Iron Cookware Set in Black: https://shop-links.co/1731275110665996035Hand Crafted Bread Lame with 5 Blades Included by Aeaker (Storage Box B): https://shop-links.co/1731275111728965744Bob's Red Mill, Organic White Rice Flour, 24 oz (680 g) (Discontinued Item): https://shop-links.co/1731275113326204841FOLLOW ME:Instagram: https://www.instagram.com/joshuaweissmanFacebook: https://www.facebook.com/thejoshuaweissmanTwitter: https://twitter.com/therealweissmanWebsite: http://joshuaweissman.com/---------------------------------------------------------------Music - Jeff Kaale: https://soundcloud.com/jeff-kaale---------------------------------------------------------------My Tools used:My Proofing Baskets: https://amzn.to/2lZwhszLodge Combo Cooker: https://amzn.to/2KSSIxvBread Lame (for scoring): https://amzn.to/2KSygcVRice Flour: https://amzn.to/2ugFccWLevain:45g mature starter45g unbleached all purpose flour45 g stone ground whole wheat flour90g filtered water at room temperatureDough:273g unbleached bread flour 500g unbleached all purpose flour175g stone ground whole wheat660g filtered water @ 90-95 degrees F180g mature levain (just use all of your levain splinter that you made seperately)18g fine sea saltSample Schedule (just to give you an idea:)9am Start Levain2:25 P.M. Begin Autolyse3:00 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.