Dining and Cooking
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In Sourdough

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So the recipe is:
330 grams bread flour
50 grams whole wheat flour
50 grams spelt flour
9 grams salt
300 grams water
75 grams starter

Autolyse everything except the salt and starter for 30 minutes
Then add the starter and salt and mix for 10 minutes
Then rest for 10 minutes
Then mix again for 10 minutes
Rest 30 minutes
Then stretch and fold 4 times every half hour.

Then after that, shape it and let it rest for 15 minutes, you need to do the poke test because it depends on the temperature of your room.
The temperature of my room is 28°C so it was fast.

Then cold retard for 13 hours
Then bake in the oven 17 minutes covered
Then 15 minutes uncovered

by GreensDeck

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