Max#sourdough #bread of today. 100% strong white bread flour with 70% hydration, 2% salt and 15% starter (white flour starter). Mixed everything, after 30mins one set of stretch and lamination. After that 7,5h bulk fermentation at room temperature. Afterwards, shaped and transferred into a proofing basket and 12h final proof in the fridge. @teamsauerteig @brotbacken #brot #backen #sauerteig
foolman@foolman @teamsauerteig @brotbacken First 30 mins at 230C in a dutch oven followed by 15ish minutes without the dutch oven lid. Of course the dutch oven can be replaced by baking with a steam source of your choice for the first 30 minutes 🙌