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400g strong white flour
250g Tipo “00” flour
180g active wheat starter
10g sea salt
2g yeast (optional)
Day 1. Refresh starter
Day 2. – 8pm. Weigh flour, water @22C (and yeast) & biga and mix quickly. Let rest for 20 min (Autolyse). Put the biga back in the fridge for later use.
8.20pm. Start kneading. If you use a kitchen aid fitted with a dough hook knead on the lowest speed for 10 minutes. Add the salt and knead again for 5 minutes
8.40pm. Transfer the dough to a lightly oil bowl and cover with cling film and let it stand at room temp for one hour.
9.40pm. Transfer the dough onto your work surface and gently shape it before placing in your prepared banneton. Stick the whole thing in to a large plastic bag taking care the rising dough won’t get stuck to the bag and place in the “warmest” part of the fridge.
5.00am. Turn the oven one and take the proven dough out of the fridge. Go back to bed for an hour.
6.00am’ish. Bread is ready for baking.
7.00am. Family will wake up to the smell of freshly baked bread for breakfast.
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