30% Janie’s Mill spelt 70% Gold Medal bread flour 78% H2O 2.2% NaCl 3ish grams instant yeast.
3.5 hour bulk with 2 folds in the first hour. Overnight cold proof.
30 minutes at 450f 20ish minutes at 400f
Let cool if you can, excellent dunked in soup.
En Guete!
Crumb shots:
A piece of parchment will keep your scale clean
You underestimate my laziness.