Probably my 7th or 8th sourdough loaf
Recipe:
100g active starter
450g flour
300g water
10g salt
3 sets of stretch and folds over 1.5 hours and then let double in size
Preshape and let rest for 30 minutes, then final shape and into banneton.
Cold proof 8-24 hours.
by Safeway_Slayer
2 Comments
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Fabulous work. Especially the incisions look stunning, well done!!