Sally

July 20, 2020 at 8:55am

This is now my go-to method and I"m really happy with the results. I found, as a beginner sourdough baker, the dough too wet for me to manage (using KAF AP and WW flour) so I reduced the water to 290-300gr, depending on ambient humidity. I am happy with the oven spring and the lacy texture of the crumb. I don't like big holes for butter to fall through.

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