Lean dough/straight dough from Peter Reinhart’s Artisan Bread Making course on Craftsy.com
100% = 375 g hard white wheat flour
2% = 7.5 g salt
.65% = 1 tsp yeast
75% = 282 g water + extra
- baked in dutch oven
The dough was a bit too hydrated, and didn’t hold a boule shape in the dutch oven, but the taste is great, and there are some medium irregular holes. It was nice and light in texture.