Dining and Cooking
Weekly Sourdough Bake
In Bread

Weekly Sourdough Bake

80% hydration
22% starter
2% salt

A total of 8.5 hours of BF at 25 Celsius and another 12 hours of cold proof.

by lmylm

3 Comments

  1. jawarcodz

    This looks nice , did you open bake or Dutch oven?