500g flour type 550
~430g water
9g salt
2g dried yeast
Oil for coating the buns

~15h fridge leavening
~4h ambient leavening
~1h bun leavening

Used mold

230C
20min + water
10min
20min flipped

Note to self
-make deeper incisions
-less cooking,more drying 200C
-leaven more

250g durum flour
250g flour type 550
430g water (approximate)
2g dried yeast (scale accuracy is 0,5)
9g salt
Extravirgin olive oil

9h+2h leavening

I did use a mold
Brushed the loafs with oil

220C 20min+15+5+5?

Full collab here www.youtube.com/watch?v=ns3b...