Looks lovely. I’d pinch those big bubbles though they don’t add anything to the bread
Ok_One_1884
It turned out absolutely stunning! I used my 9 month mother yeast, which I cold proofed for 24 hours and used in an 80% hydration dough. I only use Central Milling flour, 2:2:1 high protein and type 80, and I add a small amount of rye too.
2 Comments
Looks lovely. I’d pinch those big bubbles though they don’t add anything to the bread
It turned out absolutely stunning! I used my 9 month mother yeast, which I cold proofed for 24 hours and used in an 80% hydration dough. I only use Central Milling flour, 2:2:1 high protein and type 80, and I add a small amount of rye too.