I think I’m catching on. I followed Clean Food Living’s beginner tutorial on YouTube and found the video to be super helpful. My recipe was as follows because it’s what I’m most comfortable with:
150g starter
500g KA bread flour
12g salt
350ml water
Mix then rest for 30 min. 4 rounds of stretch and folds every 30 min. Bulk ferment on counter for 6-7 hours. Refrigerate overnight. Bake next morning at 450F for 20 minutes covered, then 25 minutes uncovered.
by forest-floor-fancies
2 Comments
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How much are you kneading?