100g starter 100% hydration, fed 5 hours prior.
320g filtered water
50g whole meal flour
400g bread flour
10g salt
30min fermentolyse.
Added salt and water (20g from above set aside) followed by slap and folds.
4 hour total fermentation with 3 sets of stretch and folds, and 3 sets of coil folds.
Cold retard overnight.
Baked in iron casserole with lid for 20min at 250 C, and 30min with no lid at 230 C
by User38514
5 Comments
**Hello User38514,**
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Sourdough crumb picture:
https://i.imgur.com/PbENccp.jpg
First and last. Perfect!
i mean its the perfect loaf from looking at your pictures. Good job!
Bread 👍