Bread flour type 00 slow fermatation

Updated at: Wed, 16 Aug 2023 21:59:46 GMT

Step 1

Take the ingredients for the preferment dough. Add in a bowl first flour, yeast and then water.

Step 2

mix the ingredients by hand for a few minutes until water is well absorbed by the water. It needs to become a very stiff group of pieces of dough. You do not want to form a big piece of dough.

Step 3

Let it rest for 12-15 hours in a place which has constant temperature. It could be an oven, wardrobe. If there are 25C the preferment dough could be ready in just 12 hours. At the end of it will become one big mass of fermented dough.

Step 4

Break down the preferment dough and start adding with add the remaining ingredients for the final mix.

Step 5

Start adding the remaining flour and yeast and 3/4 of the water of the "remaining ingredients for the final mix" and start mix so the dough can absorb the water.

Step 6

When the water is better absorbed, add the salt and the remaining water and keep mixing. You want to achieve one a good elastic dough

Step 7

Take out the dough from the bowl and we will start build the gluten network of our dough, flour a bit the surface and do the following Pull Slap and Fold the dough until for few minutes and then let it rest for 10-15 minutes rest. Do this step a couple of times.

Step 8

Now take the dough right side and fold it to reach the middle, same with the right side. Take the bottom side and fold it to reach the top. You will have created a sort of dough bag.

Step 9

Pick the dough from the joint you just created and place it on the bread banneton already floured. Let proof for 5 hours. Or you can even keep it in the fridge and bake it the next day.

Step 10

preheat the oven to 230C, then add the dough in the oven to cook for 20 minutes. Then lower the temperature to 200C and cook for another 20-30 minutes.

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