Recipe

Neapolitan — 62% · 6×270gNew York — 63% · 6×280gSourdough Country Loaf — 78% · 2×850gOvernight Focaccia — 82% · 1×1100g

Fermentation timeline

Same Day — Mix in the morning, bake tonight24 Hour — Short bulk, overnight cold ball ferment48 Hour Weekend — Friday night → Sunday pizza72 Hour — Cold bulk then cold ball ferment96 Hour — Multi-stage cold bulk + cold ballPoolish Day — Overnight poolish, bake next eveningBiga (al taglio) — 16h biga, cold bulk, pan warm-upSourdough — Levain, bulk, long cold proofSourdough Loaf — Levain overnight, bulk with folds, cold retard, bake next morningTin Loaf — Mix, bulk, shape, prove, bakePoolish Baguette — Overnight poolish, divide, shape, bakeCiabatta — 16h biga, bassinage, folds, cut and bakeOvernight Focaccia — Evening mix and folds, cold bulk, tray, dimple, bakeEnriched Buns — Mix, bulk, divide, shape, prove, bakeBagels — Mix, bulk, shape, cold retard, boil, bakeBrioche — Mix, bulk, cold dough overnight, shape, prove, bake

7 stages · 6h 45m

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