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90% hydration country sourdough
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90% hydration country sourdough


  • 250g cotswold strong canadian

  • 50g cotswold crunch dark flour
    -285g water
    -7g salt
    -100g 70% hydration starter

  • mix flour, starter, water (- 30g)

  • fermentolyse 30 mins

  • 30g water + salt dissolved

  • fold a few times over bulk until abt 60-70% risen at 21C final dough temp

  • gentle shape and overnight retard

  • 250C covered for 40 mins, 10 mins uncovered

by Tiddlywinksrus

8 Comments

  3. TheCatOnion

    Beautiful! Please share the crumb shot!

  4. trimbandit

    Crumb pics or it didn’t happen 🙂

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