BC Sourdough
levain: 24g AP 24g Rye 48g h2o / autolyse: 300g BF 60g AP 72g WW 330g h2o 11g salt / 6 hour bulk at around 74 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 oven lowered to 400 F after about 16 minutes and have them elevated off the brick for 10 minutes. then moved to a 350 F oven for an additional 8 minutes. Levain was at peak when mixed to autolyse.
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BC Sourdough
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