10/23/11

TB
Ingredients
Yields: 1 Boule

500 0.7 12.5 227 113 15

g g g g g g

[17.6 [0.25 [2.5 [8 [4 [1

oz] tsp] tsp] oz.] oz.] tbsp]

AP flour (500g) . .................... 100.00 instant yeast (.675g) ................. 0.13 kosher salt -Mortons (12.5g) .... 2.59 water (227g) ..... ...................... 45.40 Heineken Lager (113g) ........... 22.60 white vinegar (15g) ................... 3.00

% % % % % %

Hydration = 355g/500g = 71%

[can add .5% diastatic malt powder, or 2.5g/500g flour]

Mix Whisk together flour and yeast. Add salt, whisk. Add water, stir till combined. Cover, rise at room temp for 16-19 hours. Fold, Shape, Proof Very gently, turn out dough onto lightly floured workspace. Lightly dust dough. Give dough a good, stretchy four-way fold. Cover dough, let rest 15 minutes. Set out bowl, plus parchment paper wider than bowl. Spritz parchment paper with oil. Shape dough into a boule. Set boule onto parchment paper, seam down. Set paper and boule into bowl. Cover with plastic bag and proof under hood. Let rise till ready, appx. 2 - 2-1/2 hours. May almost double. Bake Put dutch oven and lid into oven and preheat 1 hour at 500. Score top of dough, but do not spritz. Set parchment paper and dough into Dutch oven and cover. Lower heat to 450. Bake 17 minutes, remove lid. Rotate after 10 minutes. Bake appx. 45 minutes, till done, ca. 210. Leave in oven 10 minutes with heat off and door propped open. Cool for 60 minutes.**
** Protein roasting continues till temperature falls below 160 (takes appx.30 minutes). Temperature still appx. 120 after 60 minutes. Ideal temperature for eating is 80.