300 white flour with 12gr. Protein 100 gr. Whole wheat flour 80 gr.
Sourdough starter (doubled in size) 10 gr. Salt 280 gr. of water
4 times stretch and fold in the bowl (in the first 2 hours)
Bulk fermentation until doubled in size Pre-form -> rest for 15 min. Final Form Cold proof 16h (7 C) Baked in cast iron for 15 min with lid at 250 C and 30 min without at
220 С.
Thanks
by Tunnel01
8 Comments
On a scale of 1-3, I give it “three pats of butter,” which I will then spread on it and eat it.
It looks perfect
Great crumb, nice and even 🥰
Looks like a pain au levain, so the crumb is surprisingly even. What kind of wheat flour do you use? Is it freshly ground?
amazing
11/10
Insanely beautiful
Send me a slice.