Thanks Gnarly, the camera ran out of memory. 92%00 8%HG (from my starter). HR ~62%. After mix, bilked at RT for about 8hrs, then divided and balled and into fridge for 22hr, counter rest at RT for 3h prior to baking.
When is part 2 coming out? lol You really nailed the bake as it is beautifully leopardized. Reminds me of the pie I ate at Keste. What flour, HR, RT, fermentation time please?
Thanks whootoobe. It is a Fornobravo Premio2G100.
Chaugar 2 weeks ago
Awesome looking pie. Which wfo do you have?
whootoobe 2 weeks ago
Thank you!
Chaugar 2 months ago
BRAVO!!
sergeykiev36 2 months ago
Thanks Gnarly, the camera ran out of memory. 92%00 8%HG (from my starter). HR ~62%. After mix, bilked at RT for about 8hrs, then divided and balled and into fridge for 22hr, counter rest at RT for 3h prior to baking.
Chaugar 4 months ago
When is part 2 coming out? lol You really nailed the bake as it is beautifully leopardized. Reminds me of the pie I ate at Keste. What flour, HR, RT, fermentation time please?
Gnarly45 4 months ago