Boule On The 4th Of July

-A.J.

I’m getting more comfortable with the bannetons. I think they’re getting more “seasoned” too.

A boule “born” on the 4th of July:

The Recipe – 600 grams bread flour, 390 grams refrigerator water (baker’s percentage 65%), 13 grams salt (2.25%), 6 grams diastatic malt powder, 3/8 tsp instant yeast.

Combine ingredients and mix […]