My captions got messed up, that last one is a classic marg. Dough was 68% hydration, 2.3% salt, 8.5% levain (1:1:1). Short mix and then 2 stretch and folds. Bulk fermented overnight at room temp (75f) for 10 hours then balled and proofed for 5 hours.
calosauce
Good job! I just had breakfast but this made me hungry
3 Comments
My captions got messed up, that last one is a classic marg.
Dough was 68% hydration, 2.3% salt, 8.5% levain (1:1:1). Short mix and then 2 stretch and folds. Bulk fermented overnight at room temp (75f) for 10 hours then balled and proofed for 5 hours.
Good job! I just had breakfast but this made me hungry
Mad af. Surprised by the lack of upvotes.