Dough
Batch 5.91 kg- 3000 gBread flour
- 2250 gWater
- 600 gActive levain (100% hydration)
- 60 gFine salt
- Mix 3000 g Bread flour with 2100 g Water; rest 1 h.
- Add 600 g Active levain (100% hydration), 60 g Fine salt and 150 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 6, 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.