This was my second attempt using my latest starter, Frank 4.0. First was wishful aspirations after the false rise. He’s responded very well to my temp controlled proofing box, tripling for three days straight. Decided it was time to give him another shot.
90/10 KA Bread/WW flour
70% hydration
5.5 hours BF @ 74-80°
17 cold retard
20 mins @ 500°F covered
20 mins @ 450°F uncovered
Very happy with the results. I like the lower hydration for a tighter crumb for sandwiches. Flavor is good. Now to not eat it all in one day.
by Henri_de_LaMonde