Its Jeffrey Hamelman's recipe from "Bread" . Its made with a biga. Final Dough is 73% hydration. When the dough came out of the mixer it had very little strength. I folded the dough agressively 4 times in the first hour then again at the 2 hour mark and this resulted in a strong, smooth, sticky dough. I baked it at 450 on my fibrament stone. I covered them for the first 20 minutes with a foil pan sprayed on the inside with water.
by schmorgass
2 Comments
Beautiful!
Looks very good