Easy crusty loaf #1

Formula

Other flour

500g

Added water

315g

Starter

120g

Starter hydration

100%

Salt

6g

Feed ratio

1:1:1

Hours since feed

36h

Environment

Room temp

21.8°C

Humidity

46%

Dough temp

24°C

Process

Bulk fermentation

240min

Folds

3 set of stretch and fold

Bake

Bake temp

425°C

Baking vessel

Loaf pan

Ratings (1–10)

Oven spring

10

Ear

8

Baker's notes

Recipe “Easy Crusty Sourdough” from the book “The beginners guide to sourdough”. Recipe said to add 10g of salt but I added 6g. Cold proof starter on Saturday-6.40pm

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