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.