I've been baking sourdough for about 9 months now and I am finally getting good consistent results.
The bread is my highest hydration to date at 76%.
I think my shaping technique needs improvement so any advice you can give would be great.
Per loaf:
425g Strong White Bread Flour
75g White Rye Flour
380g Water
100g Starter
10g Salt
Steps:
– Autolyse 1h 15m
– Mix starter and salt
– Slap and fold for 10m
– 3 stretch and folds every 30m
– BF for 8h total
– Preshape and rest for 30m
– Final shape and into banneton
– Second rise 1h
– Fridge for 13h
– Bake 240°C for 25m lid on
– Bake 200°C for 20m lid off
by HeeBeeGeeBeee
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