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Formula with Honey
| Ingredients | Baker's % | Total % |
| Honey | 3 | 30 |
| Bread Flour | 50 | 500 |
| Whole Wheat Flour | 50 | 500 |
| Water | 72 | 720 |
| Salt | 2 | 20 |
| Yeast | 1.25 | 12 |
Pate Fermentee
| Ingredients | Baker's % | Total % |
| Bread Flour | 100 | 250 |
| Water | 65 | 162.5 |
| Salt | 2 | 5 |
| Yeast | 0.60 | 1.5 |
Method
Mix the preferment ingredients together and ferment at 75°F for 12-16 hours.
Mix the final dough ingredients, with the preferment to an improved mix and a dough temp of 75°F.
Ferment for two hours with one fold after an hour.
Divide the dough into 750 gram increments (or as desired).
Preshape round and bench rest, covered, for 30 minutes.
Final shape as desired (boule will be demonstrated).
Proof for 1-1.5 hours at 75°F.
Score and bake at 450°F for 30-35 minutes with 3 seconds of steam. Open vent after 20 minutes. Reduce temp to 440 after 20 minutes.
Cool completely before cutting.
Formulation courtesy of National Honey Board
