Been at this for a few years now and it just doesn’t get old

4 Comments

1. 

   marky294201 1 year ago

   Two hundred grams whole wheat

   Seven hundred and fifty grams bread flour

   18 grams salt

   270 grams active starter

   Six hundred and sixty grams water

   Three every fifteen minute stretch and fold

   Three every thirty minute stretch and fold

   Bulk ferment until it doubles in size

   Bake dutch oven four seventy five 20 minutes

   Flip dutch oven lids

   Bake with breads on top of flipped lids four seventy five
   twenty five minutes

2. 

   Sea_Comparison7203 1 year ago

   Looks delicious. How much starter?

3. 

   Logik_in_theory 1 year ago

   Looks great, and I want to attempt using your recipe. Can you clarify what the purpose of flipping the lid?

4. 

   blumpkinsplash 1 year ago

   Spot on!