食材
調整用量
288gCentral Milling Tony Gemignani's 00 flour (90%)
32gwheat flour (10%)
215gwater (67%)
48glevain/starter (15%)
4gsalt (1.5%)
步驟
01
Mix everything, knead 10 minutes by hand or 5 minutes by machine until dough feels smooth.
02
Bulk ferment 2-3 hours (stretch & fold every 30 minutes).
03
Cold ferment 12 hours or longer.
04
Divide, form into tight balls, ferment 4-6 hours at room temperature.
05
Preheat baking steel at max oven setting for 1 hour.
06
Broil and rotate every 90 seconds. You may need to rotate 2-3 times depending on how hot your oven can get.