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 %); ( );Try Another Recipe
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