16th bake. 1/2/2020.
Jan 2, 2020.
Close to #14. 625 g total flour, 87.8 % total hydration. Mostly HWSW, a little Kamut, a little quinoa flour, a tablespoon of BRM GF flour. A little molasses in the soaker. Used 1/4 vit C tablet, 125 mg , and 2 tsp vital wheat gluten in soaker too. Added 2 tsp dried malt extract when added levain. Got good oven spring. Nice light springy crumb, but not too open.