00 central milling flour 60 percent hydration 20 percent levain 2 percent salt Mixed in my kitchen aid to see how gluten developed compared to hand mixing. Ended up doing only 1 stretch and fold after mix. Cold ferment 72 hours Baked in gozney dome @840F
2 Comments
Recipe
00 central milling flour
60 percent hydration
20 percent levain
2 percent salt
Mixed in my kitchen aid to see how gluten developed compared to hand mixing. Ended up doing only 1 stretch and fold after mix.
Cold ferment 72 hours
Baked in gozney dome @840F
Nice looking!!!