Pulla with sweet levain and yeast water levain
The yeast water really makes for some amazing oven spring. For this bake I used 50g YW and 25g sweet levains both at 100% hydration and less than 300g total flour, all AP except for the levains and still got this monster, mutant loaf:
Once again am egg wash and a generous sprinkling of sugar and ground almond. Sadly I was out of slivered almonds.
Happy baking folks! Brian