30-40 QT Mixer, Hook

Pre Ferment made one day before.

Ingredients                                Lbs      Oz

Bread Flour                                                     4

Water                                                                4

Yeast (wet)                                                                        1

Mix all ingredients in a bucket by hand and let rest overnight.

Ice Water                                                          4

Yeast                                                                                  2

Bread Flour                                                      6             12

Salt                                                                                     2

Pre Ferment                                                     6

Mix to incorporate in 2^nd speed then mix in 3^rd speed until dough comes loose from bowl. Let rest for 20-30 minutes in bowl.

Take to benck and roll out approximately 5-6 feet in length and 18-20 inches wide. Cut into 1½ lb pieces and let proof for 30-60 minutes.

Bake at 420° for 25-30 minutes.