Pan scraper: [ Ссылка ]
Weck jar: [ Ссылка ]
Precision scale: [ Ссылка ]
Recipe:
TOTAL:
500g flour (100%)
325g water (65%)
10g salt (2%)
10g diastatic malt powder (2%)
10g oil (2%)
.25g active dry yeast (.05%) (.15g instant yeast or .5g fresh yeast)
Preferment (BIGA):
100g flour (20% of total flour used)
65g water (match your dough’s hydration, 20% of dough’s water)
.25g yeast (.25% of preferment/BIGA’s flour)
Autolyse:
400g flour
260g water
Method:
Make preferment/BIGA 6-18 hours before planning to make dough
When preferment is ready, autolyze 20 minutes, add salt, malt/sugar/etc.., preferment, fold in, rest 30 minutes, knead for a couple minutes, add oil and knead in, rest 10 minutes, build tension and bulk ferment 12-24 hours in the fridge. After bulk fermentation, let dough warm up at room temp for 30 minutes to an hour, divide and ball. Ball will be ready room temp 6-12 hours later. You can also leave balls out for 1 hour, then refrigerate for 24-72 hours. *All times depend on room temperature and strength of your yeast*
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