Preferment:
100g starter
220g 12% protein Harvest King flour
220g water
Mix and leave on counter overnight
Mix the preferment with the following
135g water
12g fine sea salt
330g HK flour
Mix until shaggy
4x stretch and folds every 30 minutes
Bulk Ferment 6 hours
Shape and place into banneton
Cold proof 16 hours
Preheat oven to 450F – 1 hour with baking stone
Transfer dough to parchment
Score and mist with water
Add ice to bottom of oven
Transfer to stone
Bake 20 minutes at 450F
Release steam
Change oven to 425F Convection
Baked additional 30 minutes
by pokermaven
1 Comment
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