Saturday, December 11, 2021


 This weeks loaf: Sprouted Spelt and wild rice sourdough.

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.



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