Upper: poolish after 18 hours, bubbly with creases Below: after mixing Below: after first folding Below: after 2nd folding bench resting after preliminary shaping Into the bannetons for proofing [all RT] The finished products: the crumb was yellowish and chewy. Crust not quite as crisp as I'd like but thin and flavourful. Interior has big holes and lots of character Did it by the book as much as possible My version
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