Started the dough before leaving for work yesterday morning.
Left out on the counter for a room temperature fermentation.
Dough was ready to go when I got home from work around 5:30 PM.
Same day dough, 600g flour with 1g of yeast and 50g of sourdough discard and 15g of salt
with 375g water (63%).
One large boule baked on the stone covered for the first 20 minutes with a roasting pan, uncovered and finished baking for another 10 minutes.
Sliced early this morning.
Not a bad crumb for same day bake.
Moe’s breakfast – French Toast with real maple syrup.
thibeaultstable.com 