I am making this new version for a new flour that I have that does not allow much hydration.
Day 1
Levain
Night before: feed starter 1:5:5.
Day 2
Dough
Next morning (~12h): mix levain, water, flour, salt.
Rest for 30 minutes.
Knead on the stand mixer (vel 2/7) for 5 minutes or until reaches 24c.
Do a few folds to build strength, spaced by 30 minutes.
Cold ferment until volume increases by ⅔ or up to two days.
Mix & ferment
Proof and Bake
Pre-shape into ball and rest for 30 minutes.
Shape, place on basket, rest for 10 minutes and stitch.
Bake at 230c in a pre-heated dutch oven for 20min with lid, 30min without lid.
Rest for 2 hours before slicing.
