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@TropicalseniorThe oven rise/spring is almost identical. Yes it’s a sourdough, 6% sourdough starter. This was about 400 g flour, 2% salt, 74% hydration. I’ll see if I can find an interior shot of one I have made with a hot oven start.
This is 20% whole wheat but baked at 440* to start, the outcome is almost identical. Both breads are retarded overnight ( 8/24 hrs.)in a banneton prior to baking.
The oven rise/spring is almost identical. Yes it’s a sourdough, 6% sourdough starter. This was about 400 g flour, 2% salt, 74% hydration. I’ll see if I can find an interior shot of one I have made with a hot oven start.
This is 20% whole wheat but baked at 440* to start, the outcome is almost identical. Both breads are retarded overnight ( 8/24 hrs.)in a banneton prior to baking.
The oven rise/spring is almost identical. Yes it’s a sourdough, 6% sourdough starter. This was about 400 g flour, 2% salt, 74% hydration. I’ll see if I can find an interior shot of one I have made with a hot oven start.
