Recipe: 500g AP Flour, 100g starter (9hours after fed – nice and bubbly), 330g water, 11g salt.
Testing room temperature BF vs cold BF. This loaf mixed: rt for ~3 hours then in fridge for 24. Then shaped to proof at rt for ~3 hours. Baked in Dutch oven at 450. Forgot to lower the temp after removing the lid, got a little dark/charred on the bottom. Smells divine. Very tasty. How’s the crumb seem to you?
by mergs789
1 Comment
Oh wow. This looks amazing. Excited to hear what others think. Great details on your post. Bravo.