300g bread flour (T65, 12% protein) 200g water 75g starter 7g salt.
Fermentolyse without salt for an hour, add salt and stretch&fold every 15 minutes for an hour, bulk fermented 3 hours on the counter, shaped, proof 2hours on counter then a night in the fridge. Baked at 250⁰C with steam oven in a dutch oven with lid on for 20 minutes then convection oven without lid at 230 for 20 minutes.
I think I scored too deep and too central.
First time using 12% protein and I am not disappointed!
by BigFatCheekyBreeky
1 Comment
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