75% hydrated
4 stretch and folds
5 1/2 hour bulk ferment
30 minute preshape
45 minute final proof
Preheat oven to 500F
Score, spritz, and ice into oven
Bake at 475 for 15
Release steam
450 convection for 15 additional
No crumb shot
These came right out of the oven
Harvest King Flour 12%
2% salt
Starter was 460g that had sat on the counter 18+ hours
Dough temp during ferment was 75.2F
by pokermaven
3 Comments
A+ job. You could pass the shaping off as Amoroso rolls.
baking is too cool……!
Very nice work.