500g flour with 12.5g protein
340ml whey
100g starter
10g salt
30 min autolysis
4 folds with 30 min intervals
First stretch and fold, others coil fold
Total 3 hours 30 min bulk fermentation
15 min steaming in the tray, total 40 min baking
First 15 minutes at 230 degrees Celsius, remaining time at 210 degrees Celsius. Internal bread temperature 98 degrees Celsius.
500g flour with 12.5g protein
340ml whey
100g starter
10g salt
30 min autolysis
4 folds with 30 min intervals
First stretch and fold, others coil fold
Total 3 hours 30 min bulk fermentation
15 min steaming in the tray, total 40 min baking
First 15 minutes at 230 degrees Celsius, remaining time at 210 degrees Celsius. Internal bread temperature 98 degrees Celsius.
https://www.reddit.com/r/Sourdough/s/I36NRF4aRF
I followed the recipe in the link. In addition to the recipe, I let it ferment in cold for 12-16 hours and then let it rise in the baking tray at room temperature for another 4 hours.