Ingredients
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Process
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- Dissolve lactic acid, vinegar, ascorbic acid into water.
- Add liquid to mixing bowl, reserve 10%
- Add dry to mixing bowl.
- Mix.
- Remove dough, divide 500 g balls.
- Rest 10 min.
- Form into ball, flour ball.
- Place into banneton.
- Proof.
- Preheat baking steel 3/8 in for 1 hr, middle rack at 500 °F.
- Turn out onto parchment, pizza peel.
- Launch into oven.
- Lower temp.
- Bake 8 min.
- Remove loaf, place on rack, back in oven.
- Bake 12 min.
- Drop temp.
- Bake 12 min.
Notes
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- Adding acid will slow proof time considerably.
- 450 g dough / loaf.
- Cold ferment.