This batch was an 8 hour room temperature fermentation.

(600g of flour, 1g of yeast, 375g of water (63% hydration) and 15g of salt.)

Left out on the counter from 8:00 PM until 4:00 AM.

Baked four 16″ baguettes and one “Claude” size baguette and round.

Mini loaves for a 4 year old that loves my bread.