2.5g Fresh Yeast
1. Mix all the ingredients to a fully developed dough
2. Stand in bulk for 16-18 hours.
12.5g Fresh Yeast (8g dried)
1g Malt Extract
1. Mix to a fully developed silky dough, final temp 28ºC
2. Stand in bulk for 30 minutes.
3. Scale off into 2 equal parts and hand up (gently mould) then leave for a fifteen minute intermediate proof.
4. Final quick mould then stand for 40-50 minutes final proof
5. Bake at 210ºC for approximately 40 minutes.