Noticed a huge difference in the crust compared to my normal oven!
150g starter
360g water
420g bread flour
80g whole wheat flour
12g salt
4 stretch and folds between 2pm-6pm, bulk fermented in warm place until 10pm, overnight cold proof
Baked in Dutch oven with lid on for 20 mins and off for 30
by racheljane
2 Comments
Forgot to include – I added ice to the Dutch oven as well when I put it in!
What temp did you cook it at?