Yeasted Artisan Bread
0.7g acid malt
0.7g instant dry yeast
Yeast was osmotically stressed by stirring 50g of recipe water with the malt, yeast and salt and let it stand at room temp for 1 hour. Then all ingredients were mixed together in a straight-dough fashion.
Bulk lasted two and a half hours with lamination and a couple of coil-folds in between. Then dough was shaped and retarded at 4C overnight (~14h). Baked next morning in DO.
CAUTION: taste addictive, almost…...