Sourdough bread

Culture 7
Flour starter PRIBRD001
Flour dough Flour mixture 1
Formula 0.1-35-50-50-65-1-500
Procedure -
Fermentation 2.5 hours at 30 C
Proofing 2.0 hours at 30 C
Remarks The Dough ingredients were mixed together about 10 hours before making the final bread. The starter had fermented too far and was very sticky. When the sticky starter and the Dough mix were kneaded together a small amount of extra flour was used.

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