Hi, your cold pot methods sounds interesting! However, I calculated that the hydration of your bread would be 105 % ...
That would be exceptionally high (most breads do not go beyond 80%), so I wonder if perhaps you made a mistake somewhere with the numbers?
Here's the calculation:
Water: 275 + 150 + 100 (from starter) = 525 ml
Flour: 400 + 100 (from starter) = 500 gr
(525 / 500) * 100 = 105 %

Thanks!

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