Medium hydration country loaf 240g Botan, 60g wholemeal225g water60g levain, refreshed at 1:1:1 three times 6g salt (salt should be
35g peanut butter50g butter25g coconut manna15g coconut oil100g dark chocolate25g milk chocolate (Callebaut)30g cocoa powder (Ghiradelli)40g vitafiber powder20g allulose40g hazelnut
Made for Pearlyn’s mom but did not proof in time. Reduced milk powder to 10g. Thin and strong windowpane. Rested
This time round, I froze the dough right after window pane stage. It takes about 3 – 4 hours to
