Method
- 1
1) Incorporate all ingredients until completely incorporated
- 2
2) Dough temperature should be between 76° and 80° F
- 3
3) Allow to rest for 45 minutes and then stretch and fold
- 4
4) Rest for 45 minutes again and stretch and fold
- 5
5) Rest 45 minutes again and then give a final stretch and fold
- 6
6) Cut into 500 gram pieces and roll into rounds
- 7
7) rest rounds 30 minutes
- 8
8) Shape again into rounds and place into floured banettons
- 9
9) Cold proof for 12 hours in the refrigerator
- 10
10) Bake at 500° F in a dutch oven or oven with steam and baking stone for about 25 to 30 minutes
- 11
until color is dark brown
From the farm's kitchen
View the original recipe