16fl oz warm, non chlorinated water + 1tsp sugar + 2tsp active dry yeast (or 30g levain)
Separate bowl mix 400g bread flour + 2tsp sea salt
Combine and refrigerate 18-48 hours.
Remove from bowl onto well oiled 9x12, leave to rest 2-3 hr, add toppings and bake at 425f 20-25 minutes
16fl oz warm, non chlorinated water + 1tsp sugar + 2tsp active dry yeast (or 30g levain)
Separate bowl mix 400g bread flour + 2tsp sea salt
Combine and refrigerate 18-48 hours.
Remove from bowl onto well oiled 9x12, leave to rest 2-3 hr, add toppings and bake at 425f 20-25 minutes