New process.
Autolyse the dough for 2.5 hrs. No starter or salt, added after. Counter top bulk ferment overnight. Fresh milled soft white 400g and hard red ww at 50g.Added later was 75g active starter and 11g salt.
My result is a nice sourdough country style boule. Oven on with convection 475* covered for 15 mins then heat down to 455 uncovered for 20 mins.
My active starter I used.
Autolyse the dough for 2.5 hrs. No starter or salt, added after. Counter top bulk ferment overnight. Fresh milled soft white 400g and hard red ww at 50g.Added later was 75g active starter and 11g salt.
My result is a nice sourdough country style boule. Oven on with convection 475* covered for 15 mins then heat down to 455 uncovered for 20 mins.
My active starter I used.
