boules

This is a little something different.  I used a prep Trish uncovered from a French video.  It uses a full charge of yeast, no sourdough/poolish/starter/chef/levain or anything like that but does have a delayed fridge rise.

Here it is in short note form:

flour 1000 g

water 700 g

mix, knead briefly, let sit for an hour (autolyse)

add salt (17 g) and yeast (Fleischmann's rapid) (7 g) and knead (machine)

let rise in fridge 12+ hours

let warm a couple hours at RT

portion into loaf size (in this case 425 g x 4)

round the dough and let rise about 2h

dock and bake in 450 convection oven for 10 min

turn oven to 350F for additional half hour