This is for me the perfect crumb, it's soft and airy but the holes are not too big, so you can use it for everything and nothing passes through.
150g stiff sourdough starter
500g flour ( in italy is "type1 flour" shoul translate as bread flour)
330g water
12g salt
I just knead everything very well and stretch and fold
by lazaxacavabanama
4 Comments
I cooked at 250C for 10mins then 200C for 10mins and then 180C for 10mins, the first 20mins with a pot of boiling water in the oven. I dont have any fancy equipment like a dutch oven and even my oven is well old 😂
Beautiful!
By stiff starter, do you mean active ? I’m new to sourdough !
I agree!