Great minds think alike I guess. These are 10% whole hard wheat, 10% white whole wheat, 20% all purpose white unbleached flour, 60% strong bread flour, and 70% hydration, just water, salt, flour, starter.
this post was submitted on 18 Dec 2023
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Sourdough baking
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Sourdough baking
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I do the final proofing in the fridge, so I don't take out the second one until the first is gone (usually two days.)
Sometimes the second is a little dryer than the first, but once it's baked, it's hard to tell there was any difference.