1/15/2026
levain: 24g AP 24g Rye 48g h2o / autolyse: 300g BF 60g AP 72g WW 330g h2o 11g salt / 5 hour bulk at around 68 degrees shape and retard for 16 hours / baking in a pizza oven so just add a pan with water for steam, bricks are 480 F then move to a 350 F oven after about 20 minutes and have them elevated off the brick.... Levain went too long, and overate itself (Glutten!!)
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1/15/2026
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