Ingredients
- 100 g sourdough starter
- 500 g all purpose flour
- 390 g water
- 11 g salt
Schedule
Saturday, Jul 11
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold Transfer 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.
