Hello here from Denmark🇩🇰 I’m so glad that I finally got an ear on my bread! The bread is based on a ciabatta receipt with a Nordic twist. 400 g Tipo 00 Italian flour, 100 g purple wheat (that I grinded on my mockmill) 73 % water (365 g water), 20 % sourdough (100 g), 2 % sugar, 2 % salt and some olive oil. Yesterday I mixed the flour and the water - and it had an autolyse of about two hours. Then I mixed in the rest of the ingredients in the dough and let it bulk ferment for around five hours at room temperature with regular stretch and folds. Then I divided the dough in two, preshaped them and put them into bannetons and let them cold ferment in the fridge overnight. Today I baked them after a finger poke test in an improvised Dutch oven - and I’m happy with the result. I enjoy following Gluten Morgen on YouTube 😊
