Method: 400g KAF bread flour, 50g KAF whole wheat flour, 338g water, 9g salt, 85g ripe starter. Started by mixing water and starter, then added/mixed flours, autolyse 30min. Folded in salt, then bulk fermented 5.5 hrs with 2-3 folds (was pretty lazy with timing). Shaped and proofed in fridge 18 hrs, scored with lame and baked 37min total @450F (25min in dutch oven). 🤌
by SapientiPauken
5 Comments
Beautiful!
🤩
You should name your first born “crumb” after this loaf. If you have a child already….missed opportunity I guess
delicious 👁️👅👁️
10/10
The yeast were especially excited on this fine Valentine’s Day.