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87% hydration shaping! 350g @Bob’s Red Mill bread flour 300g water (50-minute autolyse). Then I added 70g starter, followed by 7g @Baja Gold Salt Co. after 37 minutes. Laminated 80–100g of butterscotch chips from @winco after 45 minutes. Did 4.5 coil folds every 45–60 minutes. Bulk fermented for 8 hours at 75-73F 18 hours cold proof using my @Brod & Taylor banneton. #sourdough #sourdoughbread #butterscotch #bread #dessert
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