cross-posted from: https://lemmy.world/post/391151
I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%
cross-posted from: https://lemmy.world/post/391151
I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%
I’ve resisted scoring my loves. I use Ken Forkish’s method of proofing seamside down and then letting the boule naturally break open in the oven.
Does anyone else use this method?