Rustic tangy flavor, thick caramelized crust with bold ears.
Prep time
40 min
Cook time
45 min
Calories
220 kcal
Autolyse water+flours 1h. Add starter then salt 30 min later.
4 sets of stretch & folds 30 min apart. Total bulk 4h.
Preshape, rest 20 min, shape boule. Place in banneton and cold retard 16h.
Bake in closed dutch oven at 250°C 25 min, then lid off 20 min at 220°C.
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