sourdough bread

前一天 5g starter + 50g water + 50g APF

将starter加入370g水中 混合均匀加入面粉 autolyse 30min add salt and 50g water, squeeze and mix well. Bulk fermentation: 1.5hr stretch and fold every 30min 1.5-2hr rest

preshape, final shape put in the fridge for 24hr+

preheat oven 500F for 1hr bake at 500F, lid on, 25min then 450F, lid off, 20-25min