Baguette au levain
Made some baguette au levain. So proud with the result. I followed a traditional french method, with autolyse, 20% levain and 0,2% fresh yeast (according to the french legislation you can call pan au levain to bread with levain + 0,2% fresh yeast maximum). Also used some active malt (0,02%) because my flour was not very strong and I was not sure if could resist a long bulk fermentation. This time I used 95% mexican local flour + 5% stoneground flour milled at home.