Well I took the KA baguette recipe and tweaked the hydration a bit (69%) and instead of doing the poolish, I did a levain pre-ferment to add in some acidity.
Nothing like breaking in CA's autumn weather, finally, than with a nice sourdough bread bowl.
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Well I took the KA baguette recipe and tweaked the hydration a bit (69%) and instead of doing the poolish, I did a levain pre-ferment to add in some acidity.
Nothing like breaking in CA's autumn weather, finally, than with a nice sourdough bread bowl.