Forgot about it. Thought it overproofed. Came out fine. Recipe in the comments.
by bicep123
3 Comments
bicep123
– 320g Euro type 55 flour – 80g heritage wholemeal – 350g water – 80g starter – 8g salt
Mix together. Fermentolyse for 1 hour. 3x stretch and folds every 30min until windowpane. Leave in cambro for 6 hours at 28C until it overflows out of the container. Quick shape into banneton. Fridge overnight. Bake at 250C for 25min covered. 210C for 20min uncovered.
API312
Looks tasty! Very similar recipe to my standard loaf
3 Comments
– 320g Euro type 55 flour
– 80g heritage wholemeal
– 350g water
– 80g starter
– 8g salt
Mix together. Fermentolyse for 1 hour. 3x stretch and folds every 30min until windowpane. Leave in cambro for 6 hours at 28C until it overflows out of the container. Quick shape into banneton. Fridge overnight. Bake at 250C for 25min covered. 210C for 20min uncovered.
Looks tasty! Very similar recipe to my standard loaf
Hi. Just wow, great looking loaf