14% Wheat, 86% Hydration
700g 100% Flour (100 wheat/600 white bread flour)
525g 75% Water
160g 10-20% Starter
14g 2% Salt
1) Autolyze: Mix water and flour, rest in covered bowl for 30 min.
2) Mix in starter and salt. Cover with damp towel and rest for 10 min.
3) Slap and fold. Cover and rest for 30 min.
4) Slap and fold. Cover and rest for 30 min.
5) Slap and fold. Cover and rest for 30 min.
6) Place in lightly oil container, cover and rise until approximately doubled (maybe only 75% increase). It should take anywhere from 1-4 hours.
7) Split in two, preshape with fold and lace. Form ball. Cover and rest 20 min.
8) Final shape on lightly floured surface. Fold and lace, form ball. Roll in sesame seeds if desired.
9) Place in floured bannetons. Proof for 1-3 hours on the counter, (~78°), or in the fridge overnight.
10) Preheat cast iron @ 500°, 45 min.
11) Flip out of banneton onto parchment. Dust off excess flour and score.
12) Bake covered @ 500°, 20 min.
13) Bake uncovered @ 475°, 20 min.
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