December 21, 2013 - 11:16am
Supercrumb
80% bread flour, 20% french T110, 72% water, 2,2% salt, 0,3% instant yeast. 5 hours bulk fermentation, 1h15 final proof.
Abel Sierra
80% bread flour, 20% french T110, 72% water, 2,2% salt, 0,3% instant yeast. 5 hours bulk fermentation, 1h15 final proof.
Abel Sierra