I feel like I've found the right formula that works for me as the results seem to be consistently good which I guess is the ultimate aim when when still a sourdough newbie..
375g white bread flour
125g Rye wholewheat flour
100g Starter
25g salt
30g honey
Mixed as per usual.
1 hour autolyze
2x stretch & fold & 2x coil fold (30 minutes apart)
6 hour BF
12 hour fridge
1 hour cold start oven at 230 centigrade closed lid
10 minutes 210 centigrade open lid.
by trickrickk
14 Comments
It’s beautiful
Never used honey in my recipe. Can you taste a sweetness to the bread? Very good looking loaf!
Stunning!
Forgot to add the water quantity to the recipe – 310g
That loaf looks awesome!
Such a wonderful loaf, I will try this recipe. I think the honey softens the bread, so I will try including that because I was looking for a softer crust. Sometimes my sourdough looks so great, but they’re too tough on my teeth!
That’s a pretty low amount of water and a pretty high amount of salt (~2x standard) than a typical recipe.
But results look good!
That is a beautiful bread 💕
This may be a stupid question. What’s the difference between coil vs stretch and fold on the dough? Do both need to be incorporated?
Actually I don’t think they do need to be combined. Coil is I think is better suited to higher hydration (which mine isn’t) as it’s a gentler method. My coils are probably more of a cross between the 2 with heavier slapping !
Wow, that’s a lot of salt. I always feel like I’m pushing it when I use half that
She is STUNNING ✨️
What a gorgeous loaf! Going to add honey to my next loaf.
Please share this is stunning 🥰