Flour: King Arthur Bread Flour
Ratios:
Dough:
84g leaven (saved the rest for new starter)
350g flour
238g water
1 tsp salt
Ratios:
Dough:
84g leaven (saved the rest for new starter)
350g flour
238g water
1 tsp salt
71.4% hydration
Process:
Day 1: Mixed leaven in morning, made dough in evening, left overnight on counter.
Day 2: Folded in mix-ins, baked.
Remarks: Didn't dissolve leaven in water first - just threw everything in the bowl, including salt, and mixed to form shaggy dough. Left in bowl on counter overnight.
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