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28d • Bread Banter 💬 🥖
Pain au Levain
Well, this is not how my sourdough bread usually comes out and this bread had a 11 hour bulk ferment before going into the refrigerator. 😐. Could have been my Levain since I made it a little different this time. I think the loaves looked kinda flat even though they had an ear. I made two at once since my sister wanted some practice on making sourdough bread. I also think 450 was too hot for my oven since I only baked the bread 38 minutes and the temperatures was 213. I used an Aliquot for the first time and was going according to the Aliquot. I haven't cut this bread yet to look at the inside.
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Pain au Levain
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