⚖️
Weigh the ingredients
- 300 g Bread flour · 60%
- 200 g Einkorn · 40%
- 325 g Water · 65%
- 50 g Starter · 10%
- 10 g Salt · 2%
Dough: 885 g
💤
Autolyse
- 300 g Bread flour · 60%
- 200 g Einkorn · 40%
- 325 g Water · 65%
⏱️ 30 min
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🫧
Bulk
- 68°F
- 3× stretch and fold
- until up 40%
⏱️ 10 h
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⏳
Proof
⏱️ 30 min
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❄️
Cold proof
- until up 20%
⏱️ 16 h
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🔥
Bake
- 450°F
⏱️ 30 min
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♨️
Keep baking
- 450°F
⏱️ 10 min
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🎉
Done!
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