May 1, 2020 - 5:32pm
Today’s red fife loaf (2)
WW flour 900 gr
water 700 gr
levain 150 gr
salt 18 gr
2 hr salt soak ( flour, water, salt)
5 hr bulk fermented
1.5 hr proof after shaping into 2 batards
baked at 450F for 35 min
one loaf cut right away. That’s why the crumb is wet in picture.
malty-wheaty flavor. Soft texture. Crust is crispy
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