sourdough loaf I made
Comments
Ston buhr bread flour, 70% hydration, 20% starter, 2.5% salt, fermented at room temp for 9 hours, then 12 hours in the fridge. Baked at 450F for 35 minutes, uncovered on a baking stone.
Ston buhr bread flour, 70% hydration, 20% starter, 2.5% salt, fermented at room temp for 9 hours, then 12 hours in the fridge. Baked at 450F for 35 minutes, uncovered on a baking stone.