65% hydration, 4.5 hour bulk with 4 folds at 45 min intervals. Shaped and then 15 hours overnight in the fridge before baking, and ready for lunch!
65% hydration, 4.5 hour bulk with 4 folds at 45 min intervals. Shaped and then 15 hours overnight in the fridge before baking, and ready for lunch!
I can taste slicing that up and making some BLTs.