That’s how I rolled yesterday. Exterior then run in and do some turns. Me and the bread survived.
600g flour ( Kamut 300g from Tom and 300g Stardust milled)
300g water
13 g salt
150 g Trinity ( EVOO, home made yogurt, Date Nectar)
360g levain ( 100% hydration Arrowhead BF)
375° 25 min lid on/ 20 min lid off
Retarded the dough which I haven’t accomplished in fairly some time. Crumb extra open on the high of the loaf from the retarding . A tad extra bitter however to not a lot. Fantastic buttery taste.
Perfume is fantastic because of the buttery crust.
Turned bowl in image is for Benny. It’s a Ron Boatwright Elm wooden bought in Mountain View Arkansas late 90’s . I ran a 50k extremely crossed the White River out and again, rope strung throughout to maintain us from going downstream!
1st image :Earlier than retarded after room temp rise for a pair hours:
Simply formed utilizing my moist counter pat out after which roll and place in pan:
Extra open on the high because of the fermantation within the fridge:
