Bread flour 192g, Whole wheat flour 80g, water 280g, starter 80g, salt 6g
mix them all, 30min rest, 2x stretch and fold, 30min rest between, laminate, 40min rest, 3x coil fold with 45min~50min rest between, bulk until double in size, cold proof for 21hours, divide into 4, rest 1 hour, bake at 450F for 10min with steam then 13min without steam.
Usually cold proof for 15~16hours however this time I was so tired and couldn't bake it after 15 hours.
I'm glad it turned out nice.
by Expensive_Pay3950
2 Comments
Beautiful!
These look delicious! All it needs now are some roasted red peppers, fresh deli provolone with arugula and some cured meats…top it off with red onion, sliced tomatoes and a drizzle of olive oil and a balsamic glaze 🤤