Turn dough out onto a well floured surface. Gently press down on the dough to get an even square, careful not to degas. Place dough into the fridge and ferment overnight.
Scale
750 g
Manipulation After Scale
Place square on a well floured couche
Final Fermentation
45'
72 °F
75 % Humidity
Manipulation After Final Fermentation
Gently flip the pave so the floured surface is now facing up on the loading board
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