2 Dough containing: 500g Flour 385g Water 100g Starter 9g Salt 1 with orange food colouring, the other with 10g activated charcoal
Mix until full gluten development Coil fold x3 Bulk ferment ~6hr During preshape place one dough on top of the other and roll into log to incorporate. Halve dough and preshape Shape into bannetons and cold proof overnight Bake for 20min lid on, 15min lid off at 220°C
Own-Injury-1816
Looks amazing to me
superstinkmama
SEXYYYYYY 🎃
Sensitive_Ebb_3890
Amazing!!
roco13plus
suoer cool
Katunopolis
Wowie!
ders_bugboy
Wow, the quality on these photos is amazing.
Historical_Motor272
OMG!!!!! that’s amazing!!
Parking_Answer_3387
Wow!!
piggygoeswee
Legit it looks great but it freaked me out at first and I thought it was really moldy bread!
11 Comments
2 Dough containing:
500g Flour
385g Water
100g Starter
9g Salt
1 with orange food colouring, the other with 10g activated charcoal
Mix until full gluten development
Coil fold x3
Bulk ferment ~6hr
During preshape place one dough on top of the other and roll into log to incorporate. Halve dough and preshape
Shape into bannetons and cold proof overnight
Bake for 20min lid on, 15min lid off at 220°C
Looks amazing to me
SEXYYYYYY 🎃
Amazing!!
suoer cool
Wowie!
Wow, the quality on these photos is amazing.
OMG!!!!! that’s amazing!!
Wow!!
Legit it looks great but it freaked me out at first and I thought it was really moldy bread!
So cool!