Some say sourdough’s an art, others insist it’s a science – I think it’s both! What do you think?
350 grams bread flour
50 grams whole wheat flour
50 grams rye flour
100 grams starter
10 grams salt
All ingredients in Kitchen Aid mixer for just two minutes. Autolyse for an hour.
Mix for 8 minutes.
3 sets stretch and folds/coil folds.
BF 7 1/2 hours total at 74 degrees.
Pre shape
Rest 20 minutes.
Final shape
Place in banneton in fridge overnight. Total cold fermentation 18 hours.
.
Pretty score
Bake 450 for twenty minutes in DO with ice covered
Twenty five minutes uncovered
.
Tasted amazing!
by kerrylou100
3 Comments
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Holy crap she’s stunning😍😍😍
With your autolyse, did it include the starter and salt, or just the flour and water?