Translation of the recipe:
1000g flour – 580g water (+50g) – 250g starter – 24g salt – 6g yeast
240°C at 18 min
1 hour autolysis with the flour and water
Add yeast and starter and knead for 5 min-ish then add salt and knead for 5 min more while adding the 50gr of water little by little (I added less because it was a bit sticky and annoying to knead)
Bulk fermentation with 4 s&f every 30 min
Put in the fridge when it looks doubled
Weight and preshape the day after, wait 30 min
Shape and rest 1 hour while the oven is heating, i baked them on a baking stone
Baked them 20/25 min
After a few trial and error it's the best results I got and I'm really proud but open to advices on the process!
by MissStr4berry
1 Comment
**Hello MissStr4berry,**
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