Been baking sourdough since February, these are my two best loaves so far. How's my crumb?
1000g flour
175g starter
700g water
20g salt
Mix all together, 4 sets of stretch and fold at 15 min intervals. BF at room temp (70-73F) for 3.5 hours. Shape and into banneton (bowls lined with towel) and into fridge (34F) overnight, about 10 hours.
Bake in covered Lodge Combo cooker at 450F for 25 minutes, lid off for 20 more.
by pluto1415
1 Comment
Can’t figure out how to edit – but the stretch and folds were 30 minute intervals, not 15.