Fresh loaf

Ey ey

New loaf fresh from my new oven, Effeuno ( Italian brand)

I reduced my hydration because the heat was killing us these days in France, Paris, more than 100 f some days…
Pretty difficult to work with such high temperatures.
Here is my recipe:
– 250g tipo 1 / 200g tipo 0 / 50g t150
– 350 g water
– 100g starter
– 9g salt.

Total hydration 72.7%.

Mixed all ingredients together, then 3 stretch and folds every 30 mins, 1 coil fold.
Total bulk fermentation : 6.5h

Preshape was 30 min on the bench, then shaped into a battage and when in the fridge after couple of stichings.

Swipe to see the picture in the oven !