Andra Stefanescu on Instagram: "Overproofing in a cold environment is quite a task! In an attempt to get a good example of an overproofed loaf, I decided to leave the dough on the counter instead of transferring the banneton to the fridge after shaping. The temperature in the kitchen overnight was around 18–19°C, so I have to say, the dough actually behaved quite well. A few things about the schedule and the recipe 4.30pm First mix (380g water, 200g whole wheat, 300g bread flour, 100g starter) 6

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