I don't have the grams because I made these in bulk but use bread calculator to replicate!
It's 90% white strong baking flour
10% baking wholemeal
84% hydration
2% salt
20% starter (50% mix wholemeal and white)
Method:-
Fed starter night before.
In the morning once starter was at peak, mixed everything together until window pane
Left for 3 hours at 26°c (in bulk container so it was quick)
It was also soft and silky. Measured each dough ball as 935g
Preshape. Left for 30 mins on bench
Shaped as tight as possible but it was really soft and sticky, due to high hydration,
Left it to ferment in the vanneton for 1 hour
In the fridge for cold ferment for 10+ hours
Baked on a stone oven the next morning, preheat 250°c. Then turned down to 190°c for 25 mins. Bring back up to 230°c for 8 mins. Rotate – then cook for 6 mins. Rotate once more and cook for 5-6 mins.
Cut after 4 hours.
by Sabsta455