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@ingredients
flour: 400g
water: 280g
@method
Bulk ferment 18h @ 4°C.Keep every version side by side
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@ingredients
−water: 260g
+water: 280g
−autolyse 30 min
+autolyse 45 min
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@notes
Best oven-spring yet.
@rating
crumb: 5/5Read
Notes
Best oven-spring yet.
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Sourdough boule
Ingredients
tipo00 flour 400g
water 280g
starter 40g
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Sourdough boule
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