200 g bread flour
58 g whole wheat flour
87 g starter
6 g salt
210 g water
I started by making a smooth dough with flour and water then I let it rest for an hour. Afterwards I incorporated the starter into the dough, then I did the same with the salt. I did 4 sets of stretches and folds over the 3-4 hours. Then I shaped the dough and put it in the fridge for about 18 hours before baking.
I only started making sourdough a few weeks ago so maybe it's obvious to everyone else, but keeping the dough in a warm place (about 25C°) in between each step made a huge difference for me. I also knead the dough a lot, until it's smooth and starts to pull away from my fingers, I haven't seen this mentioned in a lot of recipes.
by l0l4sca
4 Comments
Perfection, well done!
Beautiful!! 😍
Hi. Very nice bake. ⭐⭐⭐⭐⭐ Thank you for sharing.
You are obviously getting a feel for the dough. Well done it certainly helps to be able to keep your dough at 25°C.
Happy baking
what do you mean pull away from the finger?
that bread looks so good! what protein% is your bread flour btw?