The method for making this recipe is the Bulk Fermentation Process (B.F.P.)
You will require a flat baking sheet lightly greased or baking parchment lined.
For full mixing instructions click HERE
Water Temperature. To calculate the water temperature a simple formula is used:
Double the required dough temperature and take away the measured flour temperature.
DT X 2 minus FT
DT = Dough Temperature, FT = Flour Temperature.
The dough temperature given is 27C(80F), if the flour temperature is measured at 19C(66F) the calculations would be thus:
(dough temperature) 27 x 2 = 54 - 19(66F) (flour temperature) Result, water temperature 35C(95F). As it can be seen, this result will vary depending on the temperature of the flour.
TIP: 2 measures of cold water to 1 measure of boiling water will give a water temperature of 38C(100F)