I fed both my starters in the morning and started a small 250g batch with 40g of the discard and a pinch of yeast. 63% hydration, 7g of salt.

Just big enough for a small boule.

Left it out on the counter while I was at work and shaped and baked it last night.

Sliced for breakfast in the morning.

Lots of shine on the crumb. Not bad for a same day bake.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s