Hello! Please rate my second bread bake.
I fed my sourdough 12 hours before kneading, 50gram sourdough, 80gram water and 100gram flour . The day after I autolised the dough for 30 minutes and then kneaded it. I used 900gram flour, 20gram salt, 540 gram water for 2 bread. 3 folds and a total of 12 hours of bulk fermentation. Then 12 hours in the fridge. Bake in an iron dish at 250 degrees C for 30 minutes covered, then at 220 degrees C for 20 minutes uncovered
by ActualAssociate3266