47g starter
47g bread flour
47g WW flour
94g water
Cover and rest for 5 hours
About 2.5 hours in, in separate bowl:
505g bread flour
35g WW flour
348g water
Cover and rest for 2.5 hours
After both are done resting, mix and add 13g salt, 53g water. Slap and fold 5 mins, rest for 25 mins, slap and fold another 3 mins, the begin 6 sets of folds; first 3 sets separated by 15 mins, final 3 sets separated by 30 mins. After final set of folds, let rest until bulk fermentation is done (was around 4 hours). Shape into boule, let proof overnight in fridge, 14 hours. Bake in Dutch oven; 500°F covered for 25 mins, 450°F uncovered for 20 mins
by samgreeman13
1 Comment
Another detail: dough temp was around 83°F