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| Servings |
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Ingredients
- PREFERMENT
- 140 grams King Arthur AP Flour
- 200 grams water
- 1/4 teaspoon IDY
- AUTOLYSE
- 340 grams PREFERMENT
- 140 grams bread flour
- 95 grams white whole wheat flour
- 100 grams water
- BULK FERMENT
- 8 grams salt
- 2 grams IDY
Ingredients
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Instructions
- Mix ingredients for preferment and set aside at room temperature for 12 hours.
- Add ingredients for the autolyse, and mix with one hand by squeezing through fingers. Set aside at room temperature for one hour.
- Mix in salt and yeast by squeezing dough through fingers. Set aside at room temperature for 20 minutes. Stretch and fold dough, then set aside for 20 minutes. Repeat stretch and fold at least two more times. When finish, place in refrigerator for 24 hours.
- Remove from refrigerator, and divide dough into 8 somewhat equal pieces while flouring generously. Place on parchment lined cookie sheet. Cover and allow to rise while pre-heated oven to 450F for one hour.
- Bake for about 25 minutes. Allow to cool before slicing.
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