Evening of Day 1
• 200 grams Water
• 150g Sourdough starter
• 250g grams Swiss flour
Ferment at room temperature covered loosely with plastic for 12 hours.
Morning of Day 2
Day 1 ingredients plus:-
600 grams + 50 grams Water
750 grams Swiss flour
100 grams Wheat germ
25 grams Sea salt
Add all ingredients except the salt and 50grams of water knead to a rough dough place in plastic covered bowl rest (Autolyse) for at least 1 hour
Dissolve the salt in the 50grams of water add to the dough and knead to a smooth texture
Refrigerate for 24 hours.
Morning of Day 3
Remove the dough from the fridge
Knead to form 2 balls
Place in baskets and prove at room temp for 5 hours.
Pre heat the oven with steam to 250℃
Bake at 250℃ on a stone for the first 15 minutes with steam plus 15 minutes without steam. Reduce temp. to 200℃ for 15 minutes till cooked - sounding hollow when tapped on the bottom.