Recipe
90% Bread Flour 10% Wheat Flour 20% Starter 2% Salt 75% Water
Mix flours, starter, and 90% of water to shaggy dough. Let rest 30 min. To the remaining 10% of the water add salt, mix until dissolved. Add the salt water mixture to dough then slap and fold for 15 min. Proof for 4 hours folding every hour. Shape and fold proof in baton for 2 hours. Cold proof for 8-72 hours. Bake at 500 in a preheated DO for 20 min with the lid on then at 450 for 10-15 min lid off.
I chose to do a 75% hydration dough because I knew I would get the texture right. Normally I do a 85% hydration. I am super pleased with the results. I have learned so much from this sub! Thanks ya'll!
by stacilou88