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washedco458
First time pushing my hydration to 90%, will change up flour next time to see if it can help with the crumb structure. This is using Palouse Hard White and KA Bread
washedco458
**Autolyse 13hr at 69F**
Add starter and in 30 min add salt
1 lamination followed by 6 coil folds with 30 min intervals
Total bulk ferment 10hr 74F
Retard 12hr
Preheat dutch oven to 520 for an hr, throw in loaf and drop to 350F and covered for 20min followed by 25min uncovered.
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First time pushing my hydration to 90%, will change up flour next time to see if it can help with the crumb structure. This is using Palouse Hard White and KA Bread
**Autolyse 13hr at 69F**
Add starter and in 30 min add salt
1 lamination followed by 6 coil folds with 30 min intervals
Total bulk ferment 10hr 74F
Retard 12hr
Preheat dutch oven to 520 for an hr, throw in loaf and drop to 350F and covered for 20min followed by 25min uncovered.