I have been experimenting with the hydration level of my 10% oat sourdough bread. These were made with 74% hydration (usually I make them at 68%), with almost 24 hours... | SnapWidget

I have been experimenting with the hydration level of my 10% oat sourdough bread. These were made with 74% hydration (usually I make them at 68%), with almost 24 hours of autolyse (unintentional) and a cold ferment of 18 hours. They were baked in a prehea

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