Dough
Batch 985 g- 500 gBread flour
- 375 gWater
- 100 gActive levain (100% hydration)
- 10 gFine salt
- Mix 500 g Bread flour with 350 g Water; rest 1 h.
- Add 100 g Active levain (100% hydration), 10 g Fine salt and 25 g Water; squeeze until absorbed. 10 min
- Bulk ferment with 4 sets of folds in the first 2 hours. 4 h to 5 h
- Divide into 1, shape and place in floured baskets. 15 min
- Cold retard in the fridge. 4 °C · 12 h to 16 h
- Bake covered at 250 °C for 20 min, then uncovered at 230 °C for 25 min.