82% overnight levain with 40 % full wheat
@MasseR
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Made some pizza. Insane amount of effort, but the results are so worth it. 70% hydration. Topped with mozzarella, salame and pecorino
My prettiest boule so far. About 50% rye.
I bulk fermented the dough for 14 hours in room temperature. It has a nice and strong acidic flavor that really goes well together with the rye.
The workplace lunch place closed. Wanted to have some good lunch for tomorrow. Went a bit overboard? One more hour in the oven
