Ingredients
- 330g all purpose flour
- 145g bread flour
- 95g sourdough starter
- 350g water
- 10g salt
- 5g olive oil
Schedule
Wednesday, Aug 26
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
- ShapeMove to baking sheet
- Spread out to fill the baking sheet
- BakeDimpled immediately before
Notes
Too dense. Idk if I underfermented or underproofed or both, but I think it was a short bulk fermentation. Shouldn’t try to do it same day anymore, it always turns out like this.
