Feeling slightly more confident
125g active starter
360g water
150g eikorn flour
350g bread flour
20g salt
Mixed and let rest 30/45 mins
Stretch and fold x4 about 30 minutes apart
Bulk ferment 4 hours
Shaped and let rest additional 30 minutes
Baked at 450 with lid on 25 minutes
Baked at 450 with lid off 20 minutes.
I feel like it’s not terrible but still a wee bit dense. I haven’t quite gotten my ideal process down yet, but what feedback would you give?
by runwithmama
1 Comment
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