How’d I do ?
Recipe: Bread Flour - 400 grams Whole Wheat Flour - 50 grams Water - 325 grams Sourdough Starter - 50 grams Salt - 10 grams
Mixed everything, slap and fold for 4 mins, bulk fermented for 7 hours. (4 sets of stretch and folds in the first 2 hours) then shaped and into the fridge for 16 hours. Baked at 250c for 20 mins then at 230c for 25 mins.