My classic sourdough recipe #bread #baking #shorts

Small Sourdough Batard
Ingredients
* 230g bread flour (90%)
* 23g whole wheat flour (10%)
* 177g water (70%)
* 58g levain (23%)
* 6g salt (2.3%)

Method (my kitchen temp 73°F)
1. fermentolyse 1 hr
2. stretch & fold 4 sets, 30 min intervals (2 hrs in total)
* dough temp after s&f 73°F
* targeting a 65% rise by the time final shaping is complete
(It’s based on dough temp)
3. bulk 30 min at room temp
4. pre-shape than rest 30 min at room temp
5. final shape
6. cold retard 36 hrs
7. preheat at 500°F, 20 min after reaching temp
8. bake at 450°F, 20 min then 425°F, 20min

#sourdough #bread #baking #recipe