Ingredients

Procedure

PREFERMENT PROCEDURES
Mixing Time & Speed Poolish:  4 min-1st speed (2 in reverse) / Levain: 3 min-1st speed, 2 min-2nd speed
Dough Temp 66oF
Fermentation Time 8-12 hours
Fermentation Temp 60oF
FINAL DOUGH PROCEDURES
Mixing Time & Speed 2 min-1st speed / Autolyse / 2 min-1st speed / 7 min-2nd speed
Dough Temp 72oF
Fermentation Time 2 hours
Fermentation Temp 78oF
Folding if Needed 1 fold @ 1 hour (optional)

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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