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250g mini loaf (#2 of 2), 100% Central Milling Old World Bread Flour, 70% hydration. The 500g of original dough was mixed, divided in half, and refrigerated on Tuesday morning. It sat there until today (Sunday) for a total of 123.5 hrs, followed by a 3.5 hr countertop proof… all on 1 gram of yeast.
EDIT: Crumb shot added. A bit wonky, but really tasty nonetheless!
250g mini loaf (#2 of 2), 100% Central Milling Old World Bread Flour, 70% hydration. The 500g of original dough was mixed, divided in half, and refrigerated on Tuesday morning. It sat there until today (Sunday) for a total of 123.5 hrs, followed by a 3.5 hr countertop proof… all on 1 gram of yeast.
