Ingredients

  • Total dough weight 8.000 kg
  • Total flour fermented in poolish 9.03%
  • Bread flour 100.00%
  • Total formula
  • Total flour 4.689 kilograms
  • Flour 4.265 kilograms
  • Bread flour 0.423 kilograms
  • Water 3.197 kilograms
  • Salt 0.09 kilograms
  • Instant yeast 0.024 kilograms

Biga

  • Totals 8 kilograms
  • Poolish
  • Total flour 0.423 kilograms
  • Bread flour 0.423 kilograms
  • Water 0.423 kilograms
  • Instant yeast 0.004 kilograms

Final dough

  • Total flour 4.265 kilograms
  • Flour 4.265 kilograms
  • Water 2.773 kilograms
  • Salt 0.09 kilograms
  • Instant yeast 0.02 kilograms
  • Biga 0.851 kilograms

Directions

Preferment

  • Mix 1ˢᵗ speed
  • Biga by hand Until Incorporated
  • Ferment Time/temperature: 10:00-12:00 hours at 72°F
  • Final dough
  • Mix 1ˢᵗ speed 0:04
  • 2ⁿᵈ speed 0:01-0:02

Ferment

  • 1 hour at 72°F
  • Shape
  • Divide and shape as desired
  • Proof 1 hour
  • Bake at 425 F

 

Formulation courtesy of Gerry Newman, Albemarle Baking Company