Recipe
500 grams white bread flour
150 grams starter 100% hydration
300 grams water
8 grams salt
method
mix all ingredients until combined, cover and leave for 15 hours.
on floured worktop fold and shape
place in bread tin and rest 4 hours
Bake at 230/450 for 15 minutes then reduce to 200/400 for 20 minutes
This was done with the no knead method
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