I think it's been over a month since I've last , especially if we don't count that little experiment with .
But as we ran out of it at home, and we had some , and I still had enough , and a brand new , and a new microforated pan, I thought it'd make sense to make a .
So here we have 650g of just petra 3 , and about 0.5g of yeast, and some salt of course. I started with my usual , fermented for about 34 hours, and then the , which matured in the fridge for another 33 hours, then at room temperature for 5 more before I put it in the . It kinda exploded. However, it's moist, and tasty, and everything good bread is supposed to be.
@ @ @