450g bread flour
100g whole wheat flour
415g water (used as walnut soaker)
120g starter
12g salt
120g raisins
120g walnuts
5 hour bulk ferment @28c
5 min slap and fold
4x coil fold @30 min
30 min lid on @240c
15 min lid off @220c
by FerdiDaBest
1 Comment
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