◆ YEAST TYPE
Instant DryAdd directly to flourActive DryHydrate in warm water firstFresh / Cake≈ 3× the IDY amountSourdough% of flour as 100%-hydration starter
◆ TECHNIQUE
Direct DoughMix all at onceAutolyseRest flour + waterPoolishWet pre-fermentBigaStiff pre-fermentAutolyse + PoolishMax flavor
◆ DRAG TO REDISTRIBUTE THE PHASES
◆ TOTAL
MIX · —FRIDGE · —COUNTER · —BAKE · — ↗
◆ BULK · 72°F / 22°C
607285
◆ COLD · 38°F / 3°C
343850
◆ IDY %
0.250
%
auto-tuned · activity 5.6 · direct