DOUGH
MIX, FOLD at four 15-minutes reps for 1 hour (autolyse 15 minutes, 30 minutes spoon fold then 30 minutes of hand folding) then COVER and BENCH REST for 10 hours (nearly double in size)
25 g starter
213 g water
10 g honey
315 g Double Bubble
8 g salt
PUNCH DOWN then BENCH REST 10 minutes
FORM, BASKET then REFRIGERATE IMMEDIATELY for 8-12 hours.
PRE-HEAT OVEN TO 500
VENT, MIST, and then COLD-LOAF STEAM-BAKE at 450 degrees for 20 minutes.
BAKE uncovered for 13-15 minutes at 450 degrees.
TOAST (oven cracked) for 10 minutes
OLIVE CHEESE OPTION (REDUCE WATER in DOUGH by 5 g)
1/2 T herbs de Provence
50 g provolone
60 g olives
30 g cherry peppers
GARLIC CHEDDAR OPTION
90 g cheddar, 1/2-inch cubes
25 g garlic, lightly sauteed, sliced roughly
1/2 t Aleppo pepper
PRESS the cheese into a flattened dough (rectangular)
MIX pepper with garlic and SPREAD over cheese
ROLL the dough down the length of the rectangle
FORM as usual
12 NOON start to MIX
1 PM begin bulk rise
11 PM prep for fridge
9 AM BAKE