500g Strong seeded & malted bread flour
330g water
10g salt
100g starter
• Started at 10am
• Autolyse – 1 hour
• Bulk fermentation – 5 hours (3 folds every 30 mins at beginning)
• Pre-shape and leave for 25 mins
• Shape then cover and put in fridge
• next day (9am) pre heat Dutch oven for 30 mins at
210c (fan)
• Bake dough for 20 mins with lid on
• Bake for another 30 mins with lid off
by davidjpgray
1 Comment
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