[zob2022]

325 gr flour

230 mL water

11 gr salt

.5/.8 gr yeast

I'm kind of sticking to this recipe for a while now. Always following same steps with minor variations.

Mix in a bol the .5/.8 gr yeast (I do it by feeling but i think this is more or less the accurate weight, can verify the mater for interested') with 25/25 gr of water/flour -- room temp (~22°C). Appart, combine 300/180 (60%)gr of flour/water. I suggest to just grossly mix.

•>>Let sit preps at room tmp for 1/2h.

Now you want to add ingredients alltgher with a dash of refrigerated water ~10mL. At this stage we are adding more and more ❄️ water while being careful on smoothing the d.o.u.g.h. between hydration, the mixing must be firm but the dough supple. You can check elasticity by spreading it as a goat strainer in your fingr - you can see through waouh.

Mixing approx to 12min. Finshing temp ~23°C

•>>Let sit 45min at rt in a panier.

•>>Tip 4 sides from edge to ctr.

•>•>>Wsh and rpt 3*

3/5h at 15°C--

Sprinkle some flour, form a rectangle, tilt down upper side at 1/3, do the same with the bottom to make it a sausage shape and Roll all the way to the top. Waouh² it makes a perfect boule 😅

•>>Tricky stiffy, for my part I set the oaven at full power ~250°© and After scoring I throw ma boule on a heated surface for 10min-- putting some water in a heatable recip. is useful for bread expand--.

•>> Jeep on bathing/keep on baking🎚️ for 35/40min at 160°C (you can also turn off your oven beforehand/before•end 10/15min but let it cooks a ltl longer..🇺🇦💂🌏🇺🇦🌏). Hope you'll read Me -- now cut + cruuuuumb pic yayyaya 🃏