80g starter
435g OO
285g tepid water
10.5g salt
Starter into water
Add flour
Shaggy dough ball – cover for 30 to 45
Add salt
Knead until fully mixed
3 folds every 45
Cover and rest for 2-3 hours bulk ferm
Once doubled-ish and jiggly and gassy, split, ball, cover
Fridge for 24-48 hours
Take out 3+ hours before cook
by matthartman11
3 Comments
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They look fantastic!
Did you cook in oven? If so, what temp?