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Extra-Tangy Sourdough Bread
Recipe SourceHere's how Elizabeth & Conor rated their bake:
What went well?
Flavor on this one was better than usual. Really nice and sour and intense.
What didn't?
I'd like to try doing a longer bulk ferment in the fridge to circumnavigate the hot weather. The crust is too soft right now and I think that would help firm it up a bit more.
Baked: August 3rd, 2020
Posted: August 4th, 2020
Other notes
Bulk ferment time was greatly reduced due to the hot & humid weather.
Ingredient
Weight
Bakers %
Unbleached All Purpose Flour
602g
100%
Water
340g
56%
Salt
15g
2%
Hydration
56%