June 10, 2019 - 1:50pm
Wet, gummy crumb
80/20 KA bread/WW 1000g
75% hydration
starter fed 50/40 ww/water and doubled overnight
200 g used
1hr autolyse
3 hr ferment w 3 stretch and folds
shape
2 more hr proof
overnight fridge
Cold DO covered 20 mins at 475 pre-heated. Uncovered at 450 till dark brown. Cool 2 hrs
Too much water? Gluten?