Visually pretty & tastes great, but came out a little flat.
Recipe was: 500g flour, 375g warm water, 100g starter, 15g salt, did 2 stretch & folds & then let bulk ferment for ~12 hours. It was a little cold in my house & the dough didn’t seem to rise as much within the 8h window. I folded in the zest of one lemon & a just eyeballed the blueberries before cold proofing for about 6h. I don’t usually cold proof so maybe that was the new element!
by kelsobaggins
1 Comment
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