April 13, 2014 - 11:37am
4/12/14 Bake
I based my formula on Reinhart's. I used a Biga and let it proof in the fridge for 20 hours then mixed by hand. S&F every 30 min for 2 hours, bench rest for 30 minutes then shape and bench proofed for one hour.
Baked on pizza stone with steam at 480F
Some good blistering
and a nice crumb, for me
Cheers,
Wingnut