Free-standing Bread

Ingredients

• Bread flour 583 g 100%
• Water 466 g 80%
• Starter 5.8 g 1%
• Dry yeast 2.9 g 0.5%
• Salt 12 g 2%

Method

1. 1

   Mix all the ingredients

2. 2

   2 h Fermentolyse

3. 3

   4 h Bulk · 23°C · 1× stretch and fold

4. 4

   Shape

5. 5

   Preheat · 230°C

6. 6

   20 min Bake · 230°C

7. 7

   30 min Then · 210°C