recent sourdough I've made.
100% bread flour, 82% water, 20% starter, 2% salt
mix them all, 2 times of stretch and fold with 30 min rest, laminate, 4 times of coil fold with 45min rest between. bulk ferment until double in size.
fridge for 12 hours. Use dutch oven, bake at 500F for 20min with a lid on then 15min at 475F without a lid.
I think it is slightly overfermented though it turned out nicely.
by Expensive_Pay3950
5 Comments
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beautiful.
Looks great 🙂
Amazing
Excellent.