A few of my recent bakes! I’ve been working on my sourdough game for the past couple months. Open to some critique!
Recipe
700g flour (600g BF, 50g WF, 50g Dark Rye flour)
70% hydration
14g salt
No autolyse, 2 hours of 30 min stretch and folds, the first set is slap and fold, remaining are coils, bulk fermented at room temp variable 5-7hrs (60-75% rise), fridge proofed at 12 hrs. Dutch oven preheated in oven for 1 hr at 475f, 20 minutes lid on, 20 minutes lid off.
by AppropriateDay3591