I’m starting my microbakery and decided to use bread flour for my recipe. Using the farmhouse boone beginner sourdough recipe ( thats has always worked for me)
475g bread flour
325g water
100g starter
10g salt
I mix everything, do 3 stretch and folds and 30min intervals then let it ferment for 8 hours. Cold proof for 24 hours, baked at 450 for 30min and 425 for 20min let it cool in the oven so its not too chewy. Any feedback is appreciated would love sone feedback so i can have happy customers.
by wannabee_canoe