White bread flour, poppy seed crust, 67% hydration. 2hr autolyse, followed by 3 hours initial proof w/ 6x stretch and folds, pre-shape, then 3 or so hours bulk proof with 3 coils. Final shape. 15 hour retard @ 3 degrees.
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Good-looking spring there! How do you do the poppy seeds - as it goes into the banneton?
@robadob started
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White bread flour, poppy seed crust, 67% hydration.
2hr autolyse, followed by 3 hours initial proof w/ 6x stretch and folds, pre-shape, then 3 or so hours bulk proof with 3 coils. Final shape. 15 hour retard @ 3 degrees.
2 Attachments