Original Image (3264x2448)
2/20/24
5:00pm
400 g bread
50 g ww
50 g rye
350 g water
100 g starter (very active)
11 g salt
73%
autolase 20 mins dough is stiff
lift & fold 30 mins
lift & fold 30 mins
lift & fold 30 mins
7:00pm into 55 degree garage
7:00am out of 45 degree garage, no raise.
9:00am shape and into banneton and warm oven
10:00am no raise, re-warm oven
11:00am little raise, re-warm oven
12:00pm little raise, re-warm oven
2:10pm into 480 oven on parchment & stone with cover
http://dennis.homelinuxserver.org/food/bread/IMG_20240221_145624.jpg
