#baking stone

360g unbleached all-purpose flour (Turkish brand Ipek)

100g buckwheat flour (Bob’s Red Mill Organic, non GMO, whole grain)

10g sea salt

300g lively sourdough starter (made from 10g starter (one tablespoon) refreshed with 150g AP flour/150g water slow-fermented 10 hours at room temp)

230g water (room temp)

Baked 40 min on preheated corderite baking stone (20min at 500F, 20min 450F)

July 18, 2020

460g unbleached all-purpose flour (Turkish brand Ipek)

230g water (room temp)

10 g sea salt

300g lively sourdough starter (made from 10g starter (one tablespoon) refreshed with 150g AP flour/150g water slow-fermented 4 hrs room temp/12 hrs in fridge)

Baked 40 min on preheated corderite baking stone (20 min at 500F and 20 min at 450F)

Covered in black cumin seeds (Turkish brand Bagdat)

July 11, 2020