First sourdough loaf at home, from my newly started starter!
85% bread flour 15% whole wheat flour 65% water 20% levain 2% salt
by Pleasant_Ad_7694
4 Comments
Pleasant_Ad_7694
Recipe :
85% bread flour 15% whole wheat flour 65% water 20% levain 2% Salt
-Mix all but salt for autolyse. Set aside for 1-2 hours.
-Add salt, pinch/ fold it in. Took me about 4 sets of lobster clawing, and then folding.
-Bulk ferment 4 hours, folds applied every half hour, up until the 2 hour mark.
-At 4 hours dump out onto counter, pre shape. Sit for 20mins. Prepare banneton with flour, final shape of dough, put into banneton and cover, place in fridge for final raise. I did 18hours.
Dutch oven pre heated at 480f, dough put in cooked covered 30 mins, and then uncovered an additional 5-10 or until dark enough
Upper-Fan-6173
Danggggg I would gobble that up. Well done!
May I ask what brand bread flour and whole wheat are you using?
4 Comments
Recipe :
85% bread flour
15% whole wheat flour
65% water
20% levain
2% Salt
-Mix all but salt for autolyse. Set aside for 1-2 hours.
-Add salt, pinch/ fold it in. Took me about 4 sets of lobster clawing, and then folding.
-Bulk ferment 4 hours, folds applied every half hour, up until the 2 hour mark.
-At 4 hours dump out onto counter, pre shape. Sit for 20mins. Prepare banneton with flour, final shape of dough, put into banneton and cover, place in fridge for final raise. I did 18hours.
Dutch oven pre heated at 480f, dough put in cooked covered 30 mins, and then uncovered an additional 5-10 or until dark enough
Danggggg I would gobble that up. Well done!
May I ask what brand bread flour and whole wheat are you using?
Looks beautiful. Nice job
what was your levain process? beautiful result!!