10% whole wheat sourdough loaves | These could benefit with a few more sets of stretch and fold to strengthen their structures. 12 hours cold fermentation in the fridge. Baked at 250℃ in a Dutch oven covered for 25 minutes, followed by 15 minutes at 220℃
by incookiehaven 4 years ago | via Instagram


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by derg6 6 years ago | via Instagram

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by derg6 6 years ago | via Instagram