Recipe:
– 500g bread flour
– 375g water
– 100g levain
– 10g salt
Bulk ferment at 80F for five hours, coil folds every hour. Preshape, rest for 15 mins, then shape. Proof for 1 hour at 80F, then CR overnight. Preheat oven to 500F for 30 mins then bake covered at 450F for 30 mins and uncovered for 15 mins
by sleepinginmykitchen