Bread

6/10 but 10/10 for flavor.
Starter really coming into its own now.
Still at 70% hydration.
Malt flour mix added as 30% weight.
12hr bulk rise
3hr retard
Lessons learnt:

1. Kilogram loaf is too big for set up
   
2. Possibly need to reduce hydration
   
3. Malt flour changes structure substantially (and may in fact increase hydration?)
   
4. Scoring needs work.
   

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