1. Preferment (10pm) / Overnight leaven

The evening before at 10pm. Ripen on counter for 10-12 hours overnight.

Ripen: 10-12 hours on counter

Ingredients

• 15g starer
• 75g water (24-25°C)
• 40g wheat 550
• 35g whole wheat

  2. Refreshment feeding & Autolyse

Refreshment feeding

Do a refreshment feeding and let rest for 2h during autolyse

• 50g water (26-27°C)
• 100g overnight leaven
• 25g wheat 550
• 25g whole wheat

  Autolyse (2h)

  Combine ingredients and mix well, Let rest for 2h

• 370g water (30°C) (74%, adjust of needed)
• 150g wheat 550
• 350g whole wheat

  3. Mix dough

• Autolyse
• 100g Refreshment (young leaven)
• 10g Salt

Steps Total time: rest for 3,5h with stretch and folds in between

• Mix dough well with wet hands
• Let rest for 30min
  • 1st Stretch and fold (~9 stretch and folds)
• Let rest for 30min
  • 2nd Stretch and fold (~9 stretch and folds)
• Let rest for 30min
  • 3rd Stretch and fold (~9 stretch and folds)
• Let rest for 30min
  • 4th Stretch and fold (~9 stretch and folds)
• Let rest for 1h - 2h

  4. Preshape

  Dough should be buoyant and gassy.

• Shape into ball and let it rest covered for 30 min

5. Final shape & overnight ferment

• Shape batard
• Let cold ferment in fridge overnight