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Bready @lemmy.world hal9001 @lemmy.world

My bake from the weekend!

cross-posted from: https://lemmy.world/post/391151

I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%

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2 comments

  • These look amazing!

  • I've resisted scoring my loves. I use Ken Forkish's method of proofing seamside down and then letting the boule naturally break open in the oven.

    Does anyone else use this method?