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WoodpeckerLivid18
1 cup active starter mixed with 4 cups water, add 6 cups of KA BF and 1 1/3 cup whole wheat flour. Let sit for 1 hour. Add 4 tsp coarse salt and incorporate. Do first set of stretch and folds (8 total). Bulk ferment in room with space heater at 76 degrees, stretching and folding every hour. Usually for 5-6 hours before putting into the fridge overnight after 10-12 hours, divide in 2 and shape. Place in floured banneton and back to the fridge for another 5ish hours before I’m ready to bake. After scoring, into a 500 degree oven with lid on for 25 minutes. Then, remove the lid and reduce the heat to 485 for another 15 minutes. Tastes great and I’m happy with the rise. I feel like the crumb should be more uniform though.
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1 cup active starter mixed with 4 cups water, add 6 cups of KA BF and 1 1/3 cup whole wheat flour. Let sit for 1 hour. Add 4 tsp coarse salt and incorporate. Do first set of stretch and folds (8 total). Bulk ferment in room with space heater at 76 degrees, stretching and folding every hour. Usually for 5-6 hours before putting into the fridge overnight after 10-12 hours, divide in 2 and shape. Place in floured banneton and back to the fridge for another 5ish hours before I’m ready to bake. After scoring, into a 500 degree oven with lid on for 25 minutes. Then, remove the lid and reduce the heat to 485 for another 15 minutes. Tastes great and I’m happy with the rise. I feel like the crumb should be more uniform though.