Had a bit of a rough patch the past months. Then when I wanted to bake again, I almost killed my starter which was still in the oven while pre heating. Luckily it revived!
Now I'm baking again and I couldn't be happier with the result:)
Recipe:
400 gr bread flour
200 gr spelt flour
420 gr water
10 gr salt
120 gr starter
Mix and rest for 30 minutes. 4x stretch and fold in approx. 6 hour bulk ferment.
Shape and in the fridge for 16 hours.
Baked at 230 degrees, 20 min with lid and 20 minutes without a lid
by Beneficial_Poetry146