Full recipe and technique on Rise: https://gorise.io/MyjVAANw
With temperatures warming up in the NE the starter was ready faster than usual, by about two hours or so.
I actually stopped using an autolyse since I like to get straight to the BF. I waited ~30 minutes between adding the starter and adding the salt. Probably did about 4 sets of folds but the first was a 5-ish minute slap and fold.
Not a great score on either this time (🤷🏾♂️) but the deeper score got the ear and a more “molten” and “wild” crumb whereas the shallow score’s crumb is more even.
My starter is nearly 6 months old at this point, her name is سارة (Sara) and I may have a crush 🥰😂
by charliescript
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Also this was at 75% hydration.
Do you need to use parchment like that? I drop my dough into the pre-heated dutch oven and it falls out when it’s done, no stick.