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I then made small adjustments to environment, heat, moisture, etc.
This sub also gave me some great advice.
300g bread flour 100g whole wheat 320g water (20 of that reserved in the fridge) 8g salt 60g starter
Maybe 8-10h of waiting with occasional stretch and folds. Overnight in the fridge. Bake at 445degrees for 28 with lid and 26 without, with some water in a tray beneath the Dutch oven.
Oh and very light scoring. No depth needed for anything but the ear. That’s all!
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In general, I started with The Bread Code – https://youtu.be/msqU-ylXWUs
I then made small adjustments to environment, heat, moisture, etc.
This sub also gave me some great advice.
300g bread flour 100g whole wheat 320g water (20 of that reserved in the fridge) 8g salt 60g starter
Maybe 8-10h of waiting with occasional stretch and folds. Overnight in the fridge. Bake at 445degrees for 28 with lid and 26 without, with some water in a tray beneath the Dutch oven.
Oh and very light scoring. No depth needed for anything but the ear. That’s all!