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Italian San Joaquin Sourdough, a modified method

Italian San Joaquin Sourdough, a modified method
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Sourdough Bread with 31% Freshly-milled Whole Wheat Flour

Today's bake is loosely based on Ken Forkish's "Overnight Country Brown." I increased the levain and did the "overnight" in the fridge after dividing and shaping rather than in bulk at room temperature. Well, the hydration is higher too - 85.5 versus 78%. The result is a moderately sour, crusty loaf with a fairly open, deliciously moist and tender crumb. The flavor is more

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