Seize the means of fermentation! ⓷⓻ Robespierre and pane sordo
A bulletin on the life and (up)rising of my sourdough starter: Robespierre
i tested resting the new 60% hydration loaf for longer STOP
completed the folds yesterday afternoon STOP
rested in fridge until this morning at 0900 STOP
approximately 16h proving in fridge STOP
one more hour and would have probably over-proved STOP
open(er) crumb than the 50% hydration STOP
bigger holes STOP higher explosion STOP lighter texture STOP
taste that goes well with chocolate or nduja STOP
but my favourite is bread with nothing else STOP
pane sordo STOP
may you see the sun - and yourself - rise, Robespierre STOP
