Barra Sourdough 1/2
Strong white flour sourdough. +65% hydration.
Kneaded at intervals (aka Dan Lepard's technique); retarded overnight; baked for 16 min at 250º Oven. Very thin and light (though not crispy) crust, nice crumb, though some regular flour could have helped giving a bit less bite (I like it, but it's pretty "rustic"!!). Full of flavour.