Got a new flour and figured i’d go lower hydration and this is the result!
600g flour
130g starter
2.5tsp salt
420g water
Mixed, 5 min slap and fold, 6 hour bulk ferment (2 s&f and 2 coil folds for the first alternating 30 mins), cold proof 12 hours, bake 450f covered 400f convection uncovered
by v-a-g
8 Comments
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Looks beautiful!
Nomnomnom
This video made me smile. It is like the ones where people swing their cat around. Your bread is a beauty by the way!
Crushed it
Wowowowoowowoww
Gorgeous 🤩
I’m getting dizzy 😵💫
Looks great!