Brod & Taylor FP-101 Manual De Instrucciones página 71

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Mix and Autolyse the Main Dough. Check that the Proofer has water
in the tray and set the thermostat to 79F / 26C. Warm the water to about
84-90F (29-32C) [use cooler water if room temp is quite warm]. Measure
or weigh the flours into a bowl, add the water, and mix until all the flour
is moistened. Make a well in the dough and add the sourdough leaven.
Without mixing the leaven into the dough, draw the sides of the dough up
and over the top of the leaven to encase it. Let sit for about 30 minutes in
the Proofer.
Add the Salt. Sprinkle the salt over the main dough and mix until both
the salt and the leaven are fully incorporated. Transfer to a lightly oiled
container with a volume of at least 1 liter.
Ferment the Dough at 79F / 26C. Set the dough in the Proofer and
ferment for about 2.5 - 3.5 hours. During the first 90 minutes, give the
dough three folds. For each fold, perform a four-way stretch and fold
(all four sides get stretched and folded to the center), then stretch and
fold the corners of the dough to the center as well. After the folds are
complete, leave the dough undisturbed until it reaches a volume of 1 liter.
Pre-Shape the Dough. Gently stretch and fold four sides of the dough to
create an even, square or rectangular shape, then cover and let rest for
15 minutes. While the dough is resting, prepare a sheet pan or proofing
basket with baker's linen or a well-floured kitchen towel.
Shape into an Oval. Place the dough seam side up on a lightly floured
surface, then fold the square shaped dough in half with the seam at the
long edge closest to you. Seal the seam by pressing down. Flip the loaf
over with the seam centered and facing up, and place it on the linen-lined
sheet pan.
Proof the Loaf. Place the loaf in the Proofer, still set to 79F / 26C, for 2 –
2.5 hours, until visibly larger but still able to spring back slowly after making
an indentation with a finger.
Prepare to Bake. An hour before baking, place a pizza stone in the
middle of the oven and preheat to 450F / 232C. Prepare to steam the
oven using your regular method (such as tossing ice on a preheated cast
iron or sheet pan) or set out a deep, oven-proof rectangular pan ready
nearby to cover the loaf and create a steam chamber.
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