356 grams Bread flour
192 grams high gluten flour
356 grams water
0.4 grams instant yeast
15.3 grams salt
Day 1
1. First Mix and Autolyse (30 min)
Stand mixer with dough hook. Combine flours, water, and yeast. Mix on medium-low until shaggy dough forms with no visible dry flour, 1 to 2 minutes.
Cover and rest 30 minutes.
2. Final Mix (7 min)
Add salt. Mix on medium until smooth dough forms, about 7 minutes.
Desired dough temperature: 75 °F / 24 °C
3. Bulk Fermentation (2.5–3.5 hrs)
Cover and rest 45 minutes. Fold.
Cover and rest 45 minutes. Fold.
Cover and rest 1 to 2 hours.
4. Ball and Cold Proof (24–48 hrs)
Ball at 230 g. Transfer to proofing container. Refrigerate 1 to 2 days.
Day 2 or 3
5. Final Proof and Bake (1+ hrs)
Rest at room temperature 1 to 4 hours. Preheat oven on manual mode with deck temp set to 750 °F / 400 °C, top temp set to 550 °F / 290 °C.
Stretch, top, and bake until crust is crisp and well done, 4 to 5 minutes.