18/07/2026
A short video of my wild crumb shot !
Flour used 80% T55 from
And whole wheat flour from local mill.
75% hydration. 15% Starte at peak. Total bulk fermentation 7hrs at 27c RT , dough temp was 23.3-25c through out.
Kolkata baker, Saltlake baker, Sourdough baker, wild yeast, naturally fermented bread, micro bakery, weekend baker.