My second go!
INGREDIENTS:
– 450g of flour
– 300g of water
– 110g starter (100% hydration)
– 10g of salt
DIRECTIONS:
Mix 200g flour and 200g water in a bowl for 30 minutes. Set aside. Add 110g of starter, 100g of water. Mix will. Add all the salt. Mix. Add the remainder 250g of flour. Once all incorporated, let sit for an hour. Every 45 minutes, do strength building folds. I did four. Then let sit for 2-4 hours, until double in size, and do your final shape. Add to a banneton. Let it rise 30-60min in your banneton. Send it off to the fridge for up to 24 hours, I did 16.
Baked at 450° in a challenger pan. 20 minutes with cover, 18 minutes with out.
by badscribblez