400g bread flour
240 g water
90g starter
12 g salt

bulk ferment (this loaf took 8 hours)
shape 2x
coldproof (24 hours)
bake 35 mins 450 lid on
bake 15 mins 450 lid off

by No_Reaction_5446

17 Comments

  1. foreverlarz

    nope straight to the bin. don’t even try it

  2. geauxbleu

    Just curious, why do people leave the two halves attached at the bottom when taking crumb pic like this?

  3. PracticalLychee6668

    Looks great. My starter is ready but I’m a little nervous. I don’t want to fail. LOL

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