48 hour cold poolish (100% hydration). Remaining flour added -> slap & folds -> salt -> more slap & folds.
Dough put back into the fridge to bulk ferment for 6 hours. Divided & balled, back to fridge for another 16 hours. Dough brought to room temp on counter, shaped, and proofed for 40 min prior to baking.
100% bread flour ( 900gms 12% protein bread flour & 100 gms semolina di grano duro rimacinata) All of the semolina flour and 570 grams of the bread flour used for the poolish
67% water - 670 grams ice cold water
.8% CY - 8 gms
1.8% salt - 18 gms, non iodized
I wish I could make long baguettes but with my oven the best I can do are approx 14" long baguette/batards (torpedo shaped).
The reward: unsalted butter, homemade cold pressed ox tongue (finely shredded), white truffle oil over sliced bread.