475 grams ap flour
100 grams active starter at peak
325 grams water
10 grams ground pink Himalayan salt
Combine
Rest 30 min
Stretch fold
Rest 30
Stretch fold
Rest 30
Stretch fold
Put in bowl covered with plastic for 5.5 hours in oven with light on aprox 80 degree oven.
Let sit out 15 mins
Shape, and place in floured tea towel in bowl covered with plastic
Cold proof 13 hours
Score with razor blade
Bake at 500 for 20 minutes in covered Dutch oven
Bake at 475 for 15 mins uncovered
Side note I bulk fermented too long I think and tripled in size
Bread did great for these melts for lunch
by Waste_Manufacturer96