What You Need to Know
Equal parts flour and water (typically 100% hydration) inoculated with 0.1-0.2% yeast, enabling enzymatic breakdown of starches into fermentable sugars and gluten modification.
Creates superior crust color, open crumb structure, and delayed staling in breads while reducing kneading time.
Key Parameters
Temperature
22°C
18°C - 26°C
Time
14 hours
12 hours - 16 hours
Equipment
Glass or food-grade plastic containerDamp cloth coverDigital scale (0.1g precision)
Steps
- 1.
French baguette (Paris): Creates signature irregular alveolation
- 2.
Ciabatta (Italy): Enables high hydration dough handling
The Science
Primary Reaction
Glycolysis