400 gr Caputo Manitoba Oro (14% protein)
150 gr starter (50 gr sourdough feed 6 hours prior with 25/25 organic rye/wheat and 50 gr water)
300 gr water (79% hydration total)
17 gr Maldon salt
4 hrs bulk with 4 times stretch and fold
20 hrs in breadbasket/fridge
40 min in oven on steel plate and with steam first 30 min. (250 c warm at entrance, reduced to 180 c immediately after)
Diagonal cut and sesame seeds
by SaulGoodman169
2 Comments
**Hello SaulGoodman169,**
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Well done, I’m jealous. I cant even get the starter going yet lol Just dumped my latest down the drain, woke up to green mold this morning 😆