Ingredients
* 500 g strong flour
* 500 g water (350 g + 150 g very cold)
* 100 g active licoli
* 10 g sale
* 40 g of sesame and poppy seeds (optional)
Procedure
1. Mix flour and 350 g of water until you obtain a rough dough. Cover and let it autolyze while the licoli triples in volume. Refrigerate the remaining 150 g of water.
2. Add the licoli to the autolyzed dough and knead. Gradually add the very cold water, then the salt and, finally, the seeds.
3. Transfer the dough to the work surface, gather it with a spatula and let it rest covered.
4. Make 4 reinforcing folds, letting the dough rest between each fold.
5. Once the dough is well-structured and has begun to rise, transfer it to a lightly oiled container. Cover and refrigerate for 14-16 hours.
6. The next day, gently turn the dough out onto a floured surface, divide it into loaves, and let it rest while the oven heats up.
Cooking
Very hot refractory stone.
* 250°C for 10 minutes with steam.
220°C for about 10 minutes without steam, until golden brown.
Crispy crust, super light crumb, and dreamy air bubbles!