It's been aaaaaagggessss since I last made anything that was a pure sourdough product so I decided to reboot my starter that's been languishing in the fridge for most of the year. Almost a week of round the clock peak to peak feedings and it's back in tip-top shape and has leavened this sandwich loaf really nicely.
Sourdough sandwich bread
400g bread flour
75g wholemeal
25g dark rye
200g freshly fed levain (100% hydration)
375g water
25g extras virgin olive oil
10g salt
Dough temp 26°c
Mixed flour, water and levain and left for 45 minutes.
Mix in salt and develop fully.
A couple of folds early on then left to increase 70%
Gently shaped and into tin
Left to proof at 28°c for a couple of hours
Baked at 200°c for 40 minutes.
by SourJoshua
1 Comment
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