I think I finally broke the code!!

Hi!

I’ve been making sourdough for a long time but always suffered from not very high loaves. Thanks to this amazing community, I think that this time I’ve nailed it.

This is the process:

Flour (100%)

• 80% Strong flour → 400 g

• 20% Sifted whole wheat flour → 100 g

• Total flour: 500 g

Total hydration: 76%

• Total water: 380

Salt

• 2% → 10 g

Hard levain

• 20% → 100 g

Hard levain (8–10 hours before)

Hydration: ~50%

Construction

• 20 g active MM

• 67 g strong flour

• 33 g water

Knead into a firm ball.

Ferment 8-10 h at 20–21 °C until: x2 volume

Autolysis

1. Mix:

• 500 g flour

• 330 g water

Mix just until hydrated.

Rest for 45–60 min at 20–21 °C.

Final mixing

Add:

• 100 g chopped hard levain

Knead for 2–3 min (Rubaud) until integrated.

Dissolve the salt in some of the remaining water and add it.

Gradually add the rest of the water until the dough is elastic, shiny, and has good resistance.

Block fermentation

Temperature: 20–21 °C

Duration: 3.5–4.5 h

Folds

• 0:30 → Strong fold

• 1:00 → Medium fold

• 1:30 → Coil fold

• 2:00 → Last coil fold

Then, total rest.

End of block when approx. +35% volume.

Pre-shaping

• Turn out without flour

• Soft ball

• Rest for 20 min and then final shaping.

Then I throw it into a Banetton and to the fridge for 12 hours.

Baking:

1. Preheat for 45–60 min

• Oven at 250 °C

• DO inside

1. Bread straight from the cold, deep score.

2. Baking:

• 20 min with lid at 250 °C

• Remove lid, lower to 220 °C

• 20–25 min

What do you think??