Ingredients
Scale recipe
288gCentral Milling Tony Gemignani's 00 flour (90%)
32gwheat flour (10%)
215gwater (67%)
48glevain/starter (15%)
4gsalt (1.5%)
Directions
01
Mix everything, knead 10min by hand or 5min by machine until dough feels smooth.
02
Bulk ferment 2-3hr (stretch & fold every 30min).
03
Cold ferment 12hr or longer.
04
Divide, form into tight balls, ferment 4-6hr in room temp.
05
Preheat baking steel in max oven setting for 1hr. Broil and rotate every 90 seconds. You may need to rotate 2-3 times depends how hot your oven can get.