250g Whole Wheat
250g Bakers flour
10gs salt
370gs water
5 folds and stretches
6 hours fermentation
14 hour cold proof in fridge
450c in ductch oven 20 mins lid on 25 mins lid off.
Please read my crumb or hit me up with any advice
to get this better!
Even advice on other bread worth trying to make. l'm
thinking of using spelt.
by trashsprayer
1 Comment
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