Haven't made one for a while and this came out amazing! Used 14% protein flour. Recipe is 100% hydration, 20% starter, 2% salt. Mixed everything together in a mixing bowl. Did coil folds every hour for 6 hours. Started to develop good gluten structure around 4th fold. Around 8 hrs in I did 1 final coil fold and transferred to a olive oil lined square baking pan and into the fridge overnight. Next day took it out and let it sit for about 4 hrs at room temp for final rise. Added olives, rosemary, garlic to the top with olive oil and Baked in preheated 450F oven for 20-25 mins. This was a 750g total dough size.
by greenrhino69
1 Comment
Where’s the crumb shot, you monster?