I'm quite proud of this one! I really wanted to share it because of the help I got on my last post 😄 Any more tips are of course appreciated!
Recipe:
360g Wheat flour
120g whole wheat flour
120g starter (25%)
320g water
10g salt
- 1 hour autolyse
- add starter and salt and mix well
- 2 hours stretch and folds every 30min
- 3-4 hours of BF until dough grows 50%
- pre shape + 20min bench rest
- final shaping
- overnight proof in fridge
- bake at 230c with lid for 25min
- bake at 220c without lid for 25min
by -DoofusRick-
1 Comment
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