Dough
Batch 1.97 kg- 1000 gBread flour
- 750 gWater
- 200 gActive levain (100% hydration)
- 20 gFine salt
- Mix 1000 g Bread flour with 700 g Water; rest 1 h.
- Add 200 g Active levain (100% hydration), 20 g Fine salt and 50 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 2, 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.