u/ShortCardiol0gist

My Kyohei Shindo Bunka arrived. Ran out of space in my drawer knife stand. Help me decide- Eliminate one from the picture.

My 3rd try, my latest bake! I used my own levain starter (130g), combined with 1kg of flour—800g bread flour plus 200g whole wheat flour—750ml water, and 20g salt. After mixing, I let it rest for 30 minutes, then performed four stretch-and-folds every 30 minutes for two hours. The bulk fermentation took about 8 hours, with a 50% rise. Then I proofed it in the fridge for 24 hours. I baked it at 230°C in dutch oven for 35 minutes, uncovered for another 15 minutes at 220°C. I can’t wait to hear your thoughts—please leave your comments and let me know what you think!

Wonderful weather for BBQ.