Apple Sourdough
-1 hour rest -Mix spice and baked apple then add to dough and do coil folds or stretch and folds to add -3x Coil folds/Stretch and folds with 30 to 45 minutes rest inverval -6.5 hours bulk fermentation @ 22°C - 24°C deg room temp -42 hours cold retard Baked on baking steel (Oven is always fan on unfortunately for me) at 250°C for 20 minutes/200°C deg 25 minutes Share
Source: thefreshloaf.com