Okay so here is my recipe and process!
100 grams starter
380 grams warm water
500 grams flour
10 grams salt
Mix. Let sit for 1 hour. 3 stretch and folds every 45 mins. After stretch and folds are finished I let it sit for 6-7 hours! Then I cold ferment for a day or two! This ine ended up being in the fridge for 5 days.
I score, and then bake at 450 with lid on for 30 mins and then 20 mins at 425 with the lid off!!
by Calysta-Rose
1 Comment
After you take it out of the fridge, do you let it “rise” again or straight from the fridge into the oven?