Ingredients:

- High-protein flour

- Water

- Starter

Instructions:

No kneading is needed as time will build the gluten network. There is also no reason to keep folding the dough. The final hydration is 71%, which makes the bread dough very manageable. The kitchen temperature should be in the region of 16-18c. The starter is fed at a ratio of 1:1:1 (Starter / water /flour) and remains at 100% hydration. The flour is divided into 75% white flour and 25% whole wheat flour. The banneton size required is 25cm across the top length, 15cm across the top width, and 8cm deep. The scheduling of the baking process is also explained including the option to refrigerate the dough to adjust the baking schedule.