350 grams high gluten flour, 110 grams semolina. Autolysed with 79% hydration for about 45 minutes. Mixed in 92 grams of starter (20%), rest for 30 minutes. Mixed in 10 grams salt. Started doing 5 sets of coil folds, one at every 45 minutes. Fermented in a proofing box at 76F for 6 hours, shaped into a batard. Let it rise another 30 minutes before placing in fridge to proof overnight. Baked the next morning at 500F
by southside_jim
5 Comments
Great job ❤️
That’s perfection! Bravo! 🤩
That is a marvelous crumb, much respect 🙂
Theres a bread that looks like this in my local bakery. Its called hunters bread.
she’s a beauty