20% Whole Wheat Sourdough
-1 hour rest after adding salt b4 doing 1 S & F -5 hours Bulk Fermentation @ 24c deg -2 sets of coil folds -no pre-shape, rested on banneton for 30 minutes -16 hours cold retard Baked on steel plate covered with stainless steel bowl for 20 minutes @ 250c Deg, another 25 minutes @ 230c Deg uncovered. Share
Source: thefreshloaf.com