King Arthur bread flour, 25% poolish, 3 days cold ferment. 62% hydration, 2% salt, 2% olive oil, 3% sugar, .1% dry active yeast
by apjensen
King Arthur bread flour, 25% poolish, 3 days cold ferment. 62% hydration, 2% salt, 2% olive oil, 3% sugar, .1% dry active yeast
by apjensen