65% hydration, 4.5 hour bulk with 4 folds at 45 min intervals. Shaped and then 15 hours overnight in the fridge before baking, and ready for lunch!
White sour, fresh out the oven
65% hydration, 4.5 hour bulk with 4 folds at 45 min intervals. Shaped and then 15 hours overnight in the fridge before baking, and ready for lunch!
4 Comments
KidnappedByKitties@lemm.ee · 6 pts · 2y
Oh goodness, they look fabulous
Kolanaki@yiffit.net · 2 pts · 2y
I bet that crust crackles just right... 🤤
PainInTheAES@lemmy.world · 1 pts · 2y
Nice scoring and shaping!
Doolbs@lemmy.world · 1 pts · 2y
I can taste slicing that up and making some BLTs.