Will Slick Method 100% naturally leavened Sourdough
Will slick Method 100% naturally leavened, white Maltese bread.
Flour 100% ( Including flour from starter )
Starter 33% ( 100% hydration )
Water 67% ( Including water from starter)
Milk 1 TBS @ 600G total flour
The final dough was built with two additions of flour and water keeping the braum at near 100% Hydration. Then the addition of the remainder of flour and the other ingredients.The final dough was kneaded into a fairly smooth elastic ball, then fermented till nearly doubled with one stretch and fold after about two hours. the fermented dough was shaped and proofed till near double then baked at 475f for 30min. total time from start to bake about 11hours.