Dough Temperature. 24˚ Centigrade.
Yield, 9 @ 70g. 660g. Includes 5% excess for process loss.
Bulk Fermentation Time. 120 mins
Knock Back. 90 mins
Here is a formula and method for a small batch. When upping the yield, go by the %s and not the given recipe.
100 Strong Flour 390g.
59 Water 230g.