Long Ferment Sourdough

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Nepas OTBS #242
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Dec 25, 2010
Rineyville, KY
Results of a long ferment SD.
I used 500g WhiteLily bread flour. 50g starter and 10g sea salt. Cold ferment was close to 72 hrs. Oven 450 for 30 mins, lid off at 410 for 10 mins. IT of bread was 209. Baked this morning.




Nice boule.
I'm going to try 72 hr on my next round.

Get your oven controls figured out?
Nevermind. Had you confused with chopsaw chopsaw Rick-Rich I am soo confused.
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