Ingredients
- 100g sourdough starter
- 500g all purpose flour
- 390g water
- 11g salt
Schedule
Saturday, Jul 11
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil foldTransfer into the baking sheet
- Stretch out to fill the pan
- Dimple
- Bake
Notes
I didn’t plan ahead on timing and rushed fermentation. Came out underproofed and significantly tighter crumb than last time.
