New recipe, worked out very well.
Makes 5 balls:
744g Tipo 00
483g Cold water
22g Salt
0,33 fresh yeast
1: Autolyse
Mix flour and 460g of water thoroughly and let sot for 45-60min
2: Kneading
Dissolve yeast in the remaining water. Add to mixing bowl to the dough and knead until dough passes the windowpane test.
3: Bulk ferment
Let rest at room temp (21°) for 15h.
4: Ball and proof
Divide dough into 250g balls and transfer into oiled dishes. Off to the fridge they go.
5: Take em out 4h before baking
Shape and bake.
by Unibran