From The Bread Code News Today

From The Bread Code https://youtu.be/ImVvQMvGZKE Here's how it came out:https://photos.app.goo.gl/1oNFm7zDfmZRgmmC6It's a straight dough with 20% starter and 85% hydration. After hand mixing to incorporation, I did 10 minutes of Rubaud's method, waited 5 minutes, and then tried kneading on the bench. That didn't seem to be getting anywhere (think of a stiff batter spread out