bigobreadAnother great shot by @popesterphoto - much thanks! /// We've been working on this bread for a couple months now, and we're really enjoying the flavors extracted from a whole grain levain, which is still evolving. Thank you @ericwolfinger for showing us your shaping ways and for advice on the divide time. :) ///#handmixed #naturallyleavened @sfbakinginstitute @thoroughbreadandpastry @squareggs
- gjseliasWhat kind of hidratation and fermentation do you use for this perfect dough? Tkss!!
- thereshecooksLooks seriously georgous!!
- daugenbreadLove it
- bigobread@gjselias it's usually in the mid to upper 80s depending on the day. Bulk is around 3 hours :)
- thefig_and_theseaOh my!
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