April 28, 2020
semolina sourdough
-autolyse 1h
option to skip by mixing flour with water, honey and levain
-add levain half an h later, followed by 6g salt another half an hour
-series of stretch and folds, coil folds
aim bulk fermentation 5+h with ambient temp of 25 degrees
-retard overnight in refrigerator 3C 12 h
baked in unox oven
dependent on temp of kitchen and type of oven
