100 g starter
500 g King Arthur
365 g water
12 g salt
Stretch and folds every 30 minutes x3
Bulk ferment 5 hours
Stretch and folds then fridge for a few hours while I went out
Shaping then proof overnight until next evening
Baked 475 convection 25 minutes covered in Dutch oven, then 450 convection 15 minutes uncovered.
by Ranger_Caitlin
1 Comment
Nice. Most important: how does it taste?