Zin Petromilou Slow Fermentation

INGREDIENTS

• 2,500 g Zyn Stone-Milled Flour
• 1,500 g Spora flour
• 20 g yeast
• 778 g biga
• 300 g flaxseed
• 90 g salt
• 3,000 g water (added gradually)

Biga (16–20 hours)

• 500 g Mylema flour
• 250 g water
• 25 g Levain de Ble
• 3 g yeast

Mix all ingredients together in a bowl until a dough is formed. Cover airtight and leave to rest for 16–20 hours at 20–22°C.

INSTRUCTIONS

• Knead in a spiral mixer for 5–6 minutes on first speed and 3–4 minutes on second speed.
• Let the dough rest for 45 minutes at room temperature.
• Perform one fold (fold into four).
• Allow the dough to rest again for 45 minutes at room temperature.
• Divide into 600 g pieces.
• Shape into round loaves and place into round proofing baskets suitable for slow fermentation.
• Allow to ferment for 12–24 hours (at 4°C, 70% humidity).
• Turn the dough out of the basket and score with a knife.
• Bake for 30–40 minutes in a deck oven at 210–220°C with steam.