Ingredients:

Makes 12 foughosties at 260g each:

• 720g All purpose flour
• 720g Bread flour
• 125g whole wheat flour
• 1090g water (around 95 degrees)
• 36g salt
• 312g levain

Instructions:

1. Mix all ingredients well, if you’re using a planetary mixer mix it for 7 minutes at medium speed.
2. Take it out of the mixer and let it rest for 30 minutes.
3. Perform 3 coil folds over the next 2 hours, and 3 hours post mixing put the dough in the fridge.
4. The next day, take the dough out of the fridge. Cut it into 260g pieces and round it into balls. Let them rest for 1.5 hours at room temperature, and turn your oven to 500.
5. Gently stretch the dough into triangles and poke eyes and mouths into the dough to create a ghost shape, and place them on parchment paper, 4 per deck.
6. Let them rest 30 minutes and if the dough gave you any trouble stretching out, take a moment to make sure the holes are still there before putting them in the oven.
7. Bake at 500 with the elements on and the steam valve open for 20-25 minutes, depending on how dark you like it.