Sourdough Bread (2 Loaves, 70% Hydration)
INGREDIENTS
* ~250 g active sourdough starter
* 1000 g water
* 20 g salt
* Flour (1430 g total)
* 1144 g bread flour
* 214 g all-purpose flour
* 72 g whole wheat flour
PROCEDURE
* Mix water, starter, salt until combined
* Slowly add flour until combined
* Bulk fermentation has begun
* Rest 30 mins
* (Optional) Consume adult beverage
BULK FERMENT
* 4 stretch and folds 30 mins apart
* 8+ hours or so (75-80° 4700 ft elevation)
DIVIDE AND SHAPE
* Place in bannetons in the fridge for two days cause I didn’t feel like baking the next day
BAKE
* Preheat dutch oven 450 degrees
* Remove from the fridge, score, place in oven
* 25 mins covered
* 35 mins uncovered
* Cool on counter for 2 hours before slicing
by ja-ck-ja-ck
1 Comment
Full disclosure, the flour measurements are wack!
Instead of adding my starter to 700 g of water I did 1000 g of water. I re-calculated additional flour to get to 70% hydration.