Today’s red fife loaf (2)

WW flour 900 gr

water 700 gr

levain 150 gr

salt 18 gr

2 hr salt soak ( flour, water, salt) 

5 hr bulk fermented 

1.5 hr proof after shaping into 2 batards

baked at 450F for 35 min

one loaf cut right away. That’s why the crumb is wet in picture. 

malty-wheaty flavor. Soft texture. Crust is crispy 

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