1000g central milling bread flour
700 g water
100 g starter
25 g salt
Combine all ingredients minus salt and mix
45 min later add salt and mix until combines
3 stretch and fold 30 minutes apart
Proof until doubled
Cold proof in pan for 16 hours
450F for 28 min with second pan on top
8 min with pan off.
Last time I tried it was dense, but I tried central milling flour and I feel like that changed my game.
by killtheorcs
2 Comments
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What’s the diff between central milling flour ?