300g of bread flour, 300g of water, 100g of sourdough starter and 6g salt. normally use 20~30% of whole wheat flour though this time I forgot and used all white bread flour. It seems a bit more chewy? to me. Either way I love it.
by Expensive_Pay3950
2 Comments
What do you do for bake temp and time? I use King Arthur’s recipe and get excellent results, but the timing of their instructions seems way off to me. It requires a bake on a stone on a lower rack, then a while longer on the higher rack. For both stages I probably bake for 30% less time, which just seems like a lot.
Oooh, beautiful. What did you them with?