200g starter
700g tap water
1kg BF
22g salt
1hr rest
3x stretch and fold q30m
Bulk fermented overnight in my 25 degree kitchen… 🫣

by coreythestar

5 Comments

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  2. BattledroidE

    Look on the bright side, it’s not underfermented. 😀

  3. GenericMelon

    Ah, if I’m bulk fermenting overnight, I do it in the fridge. Having said that, time for focaccia?

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