By: ATN All Things Nordic on Tuesday, September 30, 2025
By: ATN All Things Nordic on Tuesday, September 30, 2025
https://www.diningandcooking.com/1652209/crumb-today/
No folds 1 hour autolyse, then added starter and salt and mix it in. 80% hydro 120gr starter 380/100/20gr flour mix 5 hours bulk at 26c 30min bench rest Shape into basket 20 min rest Fridge for 12 hours Bake by FyiCaptain
https://www.diningandcooking.com/1652209/crumb-today/
No folds 1 hour autolyse, then added starter and salt and mix it in. 80% hydro 120gr starter 380/100/20gr flour mix 5 hours bulk at 26c 30min bench rest Shape into basket 20 min rest Fridge for 12 hours Bake by FyiCaptain