I scored on the top but I think it was weaker on one side after shaping and all the energy came out that way. Thought it was funny when I took it out!
My recipe was 200g ripe leaven, 310g water, 400g bread flour, 50g wheat flour, 15g salt. Stretch & fold 4 times every 30 mins. Bulk ferment for 2 hrs. Shape & place in banneton, proof for additional 2 hours. Bake at 485 with lid for 18 mins, then bake at 465 without lid for 25 mins.
by KneadAndPreserve
3 Comments
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I would definitely decorate with googly eyes..
It’s showing us tongue 🙂 looks like a tasty loaf, great job!