![](https://breadwinner.life/rails/active_storage/representations/redirect/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaHBBbUlDIiwiZXhwIjpudWxsLCJwdXIiOiJibG9iX2lkIn19--346b988cb0c1772d686edd989e80b272655a1e06/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaDdCem9MWm05eWJXRjBTU0lJYW5CbkJqb0dSVlE2RTNKbGMybDZaVjkwYjE5bWFXeHNXd2RwQXBRRGFRSTRBUT09IiwiZXhwIjpudWxsLCJwdXIiOiJ2YXJpYXRpb24ifX0=--3c9c478242e8378fd5ebcdeae275762495f9550c/PXL_20220626_131651502.jpg)
FB #3
Recipe SourceHere's how AKA rated their bake:
What went well?
Great ovenspring, very surprising how long this one took to fully proof
What didn't?
Should have baked uncovered for slightly longer at a lower temp
Baked: June 28th, 2022
Posted: June 28th, 2022
Other notes
Recipe for this no-yeast riff on Ken Forkish's Field Blend #2: Autolyse: 176g fresh-milled hard white wheat 326g AP 17g fine iodized salt 335g room-temperature spring water ~~autolyse for 2.5h at room temperature (about 70 F) ~~ Then add: 80g mature LENNY starter, fed about 4 hours previously ~~~FERMENTED 2h on countertop, then 9h in fridge, then another 6.5h on countertop the next day ~~~ Baked covered in cast iron at 550F for 25 minutes, then uncovered at 480F for another 11min