Susan

January 28, 2021 at 8:05pm

I tried two more batches with shorter proofing and they rose much better but were still too soupy to shape. So I reduced the water by 15 grams and got a dough that I could fold and shape--and it turned out beautiful, with a high rise, open crumb, crackling crust, and great taste! I could even slash it. Success!

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