“Favorite crumb 🌾 11% einkorn flour, 89% bread flour. See recipe below! 💗Specs: all hand mixed! 11% einkorn (half WW, half AP), 89% bread flour, 75% hydration, 1.8% salt, 20% young levain (3 hours, 80°F). 2 hour autolyse, added levain. 30 min rest, then added salt. 30 min, light fold on counter. 30 min, lamination. Continued to bulk at 74-75°F 6 hours total (this is the time between adding levain and shaping). 2 s&fs (coil folds). Shaped, RT proof 15 min. Then overnight retard 38°F 16 hours. Baked in an electric oven with a hot baking stone preheated to 500°F, with a broiling tray on the bottom of the oven containing lava rocks. Baked 500°F with steam 20 min, then vented out steam and continue to bake at 450°F 10 min, then another 10 min at 425°F 🌾” ..credit: @fullproofbaking ..CB Bakery is your guide to bread and baking. We bring together the best artisan bread recipes and the most exclusive bakeries. For instructions on how to bake bread, visit the C’monBoard website [link in the bio]...Make sure to check out our baking-themed products at www.cmonstore.com#instafoodie #bbga #foodgasm #homebaker #realbread #foodography #delicious #bakery #bakingfun #yummy #ilovetobake #sourdoughstarter #homemadebread #bakingbread #eats #foodoftheday #foodlover #foodies #foodie #bakinglove #foodporn #instabaker #foodinsta #yum #lovetobake #food