Mr Poofers

Starter: lives on my counter, fed daily with 53% levain, 100% flour (80/20) organic untreated white & ww fits flours), 100% water at 11 degrees Celsius

Sponge: I mix half my water, all the ww flour and levain and let sit overnight.

Dough: after 12 hours I mix the sponge with the rest of the water at 29 degrees Celsius with untreated organic white flour and let autolyse 30 minutes. Once autolyse is done I add salt and malt and mix again.

Stretch and fold: for 2 hours I stretch and fold every 20 minutes

Pre shape & bench: I measure out 750 grams per and fold like an envelope with folds down I let rest 25 to 35 minutes

Baskets: once bench test is finished, I round with high tension and put seam side up into floured banneton and let rise in the proofer for 3 hours.

Bake: pre heat the oven to 425 Celsius, I gently dump loaves 3 at a time onto parchment lined baking sheets, score and bake with steam for 20 minutes. I vent then finish baking another 7 minutes. Once done the loaves sit on shelves overnight letting the acid build before slicing the next day.