Third Sourdough Attempt

I’ve been making bagels the past few years and decided to try making sourdough. This is the best one yet, recent change was adding in some rye and whole wheat flour.

– 74.5% hydration

– 425 g high gluten flour (All Trumps unbleached/unbromated)

– 50 g whole wheat flour

– 25 g rye flour

– 100 g active starter

– 10 g salt

– 360 g water

Process: Autolyse (45 minutes), mix in starter and salt with mixer for ~5 minutes, rest 30 minutes, laminate + 3 coil folds (30 minute rest after each step), bulk ferment until ~ double in size, preshape/shape and place in banneton covered in fridge overnight. Bake in preheated Dutch oven for 20 minutes at 500F, remove cover and reduce oven to 450F for remaining 20 minutes. I added 2 sheet pans under the Dutch oven when I removed the lid to prevent the bottom from burning.

I’m pretty happy with it. Next time I’ll work on scoring and maybe shape a little less tight to open up the crumb a bit. I could probably increase hydration if I wanted to as well.