Flour: King Arthur Bread Flour
Ratios:
Dough:
85g leaven (saved the rest for new starter)
350g flour
238g water
1 tsp salt
Ratios:
Dough:
85g leaven (saved the rest for new starter)
350g flour
238g water
1 tsp salt
71.5% hydration
Process:
Day 1: Mixed dough in evening, overnight on counter.
Day 2: Mixed in 20g walnuts, shaped, put in colander to rest in fridge for 2 hr.
Remarks: Used Alaea Hawaiian Sea Salt because was out of regular salt.
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