“Sour Dough #6”:
Best bake to date, even got my 1st ear. Thanks BreadTopia.
405g H2O 82% hydration
50g Starter 100% hydration
12g sea salt
3hr autolyse, 5hr bulk with 3 sets of stretch and folds at room temp (80f), preshape, final shape, 24hr retard in refrigerator. Baked @500f for 20min covered in my new BT clay baker and 25 min @450*f uncovered.