Blend all ingredients a mixer until the dough is fully developed. Next, allow the dough to rest for 1 hour before dividing into 21.2 oz (600 g) portions. Next, place into banettons and retard, covered, overnight in a cooler.
The next day, remove from cooler and proof before baking. Then, in a deck oven with steam bake at 420°F (215°C) for around 35 minutes until bread is browned and a firm crust has developed.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.
