Overnight dough with the same levain used for the bread.
Rise 12 to 14 hours Proof time 6 hours to 48 hours
Sample schedule:
8:00 am Feed yeast 7:00 pm Autolyze 7:30 pm Make the final dough
8:00 pm at First Fold (30 minutes)
9:00 pm Second Fold (60 minutes)
Overnight at room temp lightly coat dough and bowl with olive oil
7:00 am Shape into balls
Place in fridge 1:00 pm Preheat Oven (or within next 2 days)
1:30 pm Bake
Ingredients:
White flour 900 g Whole wheat flour 0 g Water at 90° to 95° F 620 g Salt 20 g Instant Yeast 0 g Levain 180 g
Hint: I strongly suggest that you use a pizza stone in your oven. Buy a retangular one....they fit better
Pages from the book
Make sure the oven is HOT....really HOT !
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