8:00 AM: In a clean glass jar, dissolve your 20g of starter culture into 40g of water. Whisk cleanly, then stir in 35g of all-purpose flour and 5g of rye flour. Mix thoroughly, cover loosely, and let it ferment at room temperature 72–76°F (22–24°C) for 4 to 6 hours until it doubles or triples in size.

2:00 PM – The Autolyse: In a large bowl, whisk the 186g of water and 60g of your active starter peak together. Add all 300g of bread flour and stir until a rough, shaggy mass builds with no dry flour remaining. Cover and let autolyse undisturbed for 1 hour to kickstart natural gluten mapping.

3:00 PM: Sprinkle the 6g of salt evenly over the surface. Mix on the low speed of your machine for 2 to 3 minutes (or on speed 3 if using a KitchenAid mixer) until completely incorporated.

Alternatively, mix by hand: Use the classic Rubaud method to scoop and slap the wet dough, incorporating the salt evenly. Perform a few 2-minute rests between hand mixes to assist gluten binding. Total hand mixing takes roughly 15 minutes until the dough turns smooth and significantly less sticky. Let rest covered for 30 minutes at 74–78°F (23–26°C).

5. 3:30 PM: Wet your hands with a bit of water and perform your 1st stretch and fold. Pull the edges of the dough up high and fold them cleanly over the center to build structure. Rest covered for 45 minutes.

6. 4:15 PM: Perform your 2nd stretch and fold. Rest 45 minutes.

7. 5:00 PM: Perform your 3rd stretch and fold. Rest 45 minutes.

8. 5:45 PM: Perform your 4th stretch and fold. Let the dough sit undisturbed for 15 minutes. Look for visible air bubbles forming on the skin, a lighter texture, and a 40% to 50% rise in total volume.

9. Lightly coat a container with olive oil, transfer the dough inside, and seal the lid tightly. Move the container into your refrigerator to cold-ferment for anywhere from 12 to 48 hours.

10. Remove the cold dough from the refrigerator and dump it cleanly onto an unfloured work surface.

11. Divide the mass into 2 equal pieces using a bench knife and round each piece into a tight ball. Let them rest uncovered on your counter for 30 minutes to relax the gluten.

12. Generously sprinkle a baking tray with flour. Give the rested lavash balls a quick secondary rounding reshape, transfer them onto the floured tray, and cover loosely with plastic wrap. Move the tray to a warm spot in your kitchen—like an oven with the interior light turned on to create a perfect 74–78°F (23–26°C) proofing box—and let rise for 1 hour and 30 minutes.

13. While the dough balls finish their final warm proof, position a heavy baking stone inside your oven and preheat thoroughly to 500°F (260°C) for a full hour. (If you are using an outdoor Gozney oven, fire it up to its maximum heat setting for 30 minutes instead).

14. Dust your workspace generously with semolina flour. Take one puffed dough ball and flatten/roll it out into a large, thin sheet.

15. The Cheese Stuffed Fold: Pile a generous mound of shredded mozzarella cheese across one half of the thin dough sheet. Fold the bare half cleanly over the cheese to create a semi-circle pocket, and press the edges together firmly to seal the cheese inside.

16. Baking in a Home Oven: Slide the stuffed flatbread directly onto your screaming hot baking stone. Bake at 500°F (260°C) for 10 to 15 minutes until the crust turns a rich golden brown. Pull the tray out briefly, top with another handful of cheese, and bake for 1 extra minute until melted. Let rest 10 minutes before eating!

17. Baking in an Outdoor Gozney Oven: Slide your stuffed lavash directly onto the stone floor. Let it sit completely untouched for 15 to 20 seconds, then begin rotating the flatbread every 5 seconds using a turning peel for a uniform, charred bake. Shut the fire off entirely, scatter an extra handful of cheese across the top, and leave it inside the cooling chamber for 30 to 50 seconds until melted. Let rest 10 minutes before slicing.