75% hydration. 25% of the total dough is Starter. I was working outside and actually forgot about the dough fermenting on the counter. I left it there for about 6 hours. I then shaped it and proofed it for 1 hour more before baking at 475F down to 425F.
Crazy leftover bread:
I had leftover potato from a potato rosemary bread, leftover seed mix from another bread, and leftover brown rice and quinoa from yet another recipe
I just put them all together in this bread with 75% hydration straight dough . I wasn't worried about developing the dough with a long ferment because there is so much flavor with the added elements.
I have received a lot of requests for these two articles that I wrote for a pizza oven company so I thought I would provide the links here.
It's all about the crust Part 1
Pizza Kneading and Baking Part 2
