Fed my starters yesterday and used 80g of discard into 500g of flour, 7g of salt and 1/2 g of yeast, at 68% hydration.
Just tossed the discard into a batch without making a levain or preferment.
Dough was left out on the counter for about 7 hours and then Matt divided it and took 500g of dough and left me the remainder.
I had intended to bake a loaf last night, but instead put the dough in the fridge around 4:00 and took it out at 1:00 AM this morning.
Baked on a steel under the spun iron cloche. This loaf was out of the oven by 9:00 AM.
I love looking at the gluten strands.
Sliced this morning and used to make French Bread.
