Pane Rustico enriched w/EVOO and firm levain( larger boules ) 12/10/2016

(TDW)

###

TOTAL FORMULA
Ingredients
Total Flour

Flour
Org. Rye Flour
Org. Cornmeal Flour
Water
France)
(my own)
EVOO

%
100.00%

80.00%
13.00%
7.00%
72.00%
2.00%
0.50%
5.00%

Seed

0.00%

Totals

179.50%

grams
1200

Pooilsh

SOAKER
%

POOLISH

grams

%
0.00%

0.00%

960
156
84
864
24
6

0.00%
0.00%

60

0
0
0
0
2154

0.00%

0.00%

grams
0

0
0
0
0
0
0
0
0
0
0
0
0
0

12/10/2016

Refresh starter the day before first build if needed.

Mix starter-ferment 12-15 hours at room temp. Grind flour the day before. Let sit uncovered at room temperature to
water after autolysis.Add remainder water on second stretch and fold.
Stretch and fold every 30 minutes for 3 hours. Bulk ferment in fridge 24 hours.
for slow 24 hour proof.
lids. Bake ~ 20 more minutes until done and internal temp is 200-205F.

ules ) 12/10/2016

h Starter

13% Fermented

SOURDOUGH STARTER
%
100.00%

100.00%
0.00%
0.00%
60.00%

20.00%
180.00%

15.00
FINAL DOUGH

grams
156 Total Flour

156 UB Flour
0 Org. Rye Flour
0 Flour
93.6 Water
0 Island France)
0 Wheat (my own)
0 EVOO
0
0 Soaker
31.2
0 Poolish
0 Starter

280.8

overed at room temperature to normalize hydration.

1044

804
156
84
770.4
24
6
60
0
0
0
249.6
2154