100% 13.5% protein bread flour 76% hydration 20% starter 2.2% salt 1% malted barley
1 hour fermentolyse 4.5 hr BF with 3x stretch and folds and 1 coil fold. Every 30 mins. 8-9 hr cold proof.
by Disastrous_Mess1173
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**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
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