new icn messageflickr-free-ic3d pan white
Barra Sourdough 1/2 | by Ibán
Back to photostream

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.

576 views
0 faves
3 comments
Taken on April 27, 2008