roxcooks

Used Robin Hood gf AP flour. Proofed in fridge for 24 hours, transferred to 9x12 pan, proofed for 2 hours in oven with light on. Cooked for 400F 25 minutes

Made dough on Monday night, baked on Wednesday night. Fridge proof for about 45 hours. Used 10g salt instead of 8. Sprinkled dried rosemary and Maldon smoked sea salt on top before cooking. Proofed in tray for 2 hours in oven with light on.