Recipe
300g bread flour
184g water
6g salt
75g starter
Autolyse 45 mins
Add starter
Add salt in 8g water
Stretch and folds 30 mins x4
Pre shape
Rest
Shape
Proof in batard in fridge overnight
Dough was super super stiff! Could barely stretch and fold. I added some reserved water (only used 90% initially) during the salt step
by Hpelaahod
3 Comments
Looks awfully tasty to me, I’d say well done there!
i would recommend putting some rye or wholegrain in it
Looks excellent! And it has a cute corgi bread butt.