I’ve been baking sourdough for about 6 months now and feel like something is a little off. I’m not sure if it’s over or under fermented (or something else). This one I forgot to turn down when I took the lid off so it’s a little extra crispy!
125g starter
325g water
500g KA bread flour
10g salt
Mix, did stretch and folds every 30 minutes (4rounds). Total bulk ferment time was 7 hours. In the fridge for about 16 hours. 30 minutes at 450 covered, 20 minutes at 425 (accidentally left at 450).
Thank you!!!
by texa5girl