Luv the difference in crust, let me know if I should change anything! 75% hydration 500g bread flour 375g water 100g starter 10g salt 3 stretch n folds 30 min intervals. I added salt during second stretch n fold. Bulk ferment for 7 hours cold ferment for 8 hours bake 450f
by oheeezay
3 Comments
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I would devour about 6 slices of that with some soup, looks amazing
lovely crumb.