I've been using this overnight sourdough bread video by the bread code. After a few tries, I've had to make a few adjustments to suit my skill level, higher room temp and lower flour protein content. Overall very happy with the results for the little effort and cost that went into it.
Room temp 28°C/82°F
300g pizza flour (Mulino Perfetto Tipo 00)
210ml (70%) filtered water at room temp
4g (~1%) unfed starter straight from fridge
6g (2%) salt
Looking for any feedback to improve, namely tips on evening out some of the larger holes in the crumb.
by FahkenSchitt
8 Comments
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Uhm WOW?!
4g of unfed starter?!
Link that video pleassseeeee
“Attempt”.
This looks soooo good 🔥
I don’t understand his watery starter in the YouTube video. What is that?
Looks like Sauron has pretty eyelashes 😂