The most airy crumb I’ve ever had! Would have loved for it to have stayed in the fridge longer for more sour flavor but my husband wanted the loaf for dinner, so it was about 18 hours.
100g starter
360g water
10g salt
500g flour
Dough temp 75 give or take through the day
Bulk ferment 9 hours
Bake 450 30 min, 425 uncovered 25 min
by fancyflorals
5 Comments
How much hydration is this?
how do you get such nice color?
Looks wonderful!
Great rise and crust.
Yummy!