Ingredients
100 g active sourdough starter
450 g bread flour
50 g wholegrain flour
335 g water
10 g salt
Method
Mix 100 g starter + 450 g bread flour + 50 g wholegrain flour + 335 g water.
Rest for 30 minutes.
Add 10 g salt and mix well.
Fold/coil fold every 30 minutes × 4.
Let the dough ferment until it has risen and looks airy and bubbly.
Shape into a tight boule.
Place in a well-floured banneton, cover, and refrigerate overnight.
Next morning: preheat Dutch oven + oven to 250°C for at least 45 min.
Turn dough directly onto baking paper.
Score the dough and immediately transfer it to the hot Dutch oven.
Bake 20 min at 250°C with lid on.
Remove lid, reduce to 230°C, and bake another 20–25 min.
Cool on a rack for at least 2 hours before cutting. 🥖
by Initial-Vacation3888
4 Comments
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wow ur scoring better than me on batch two lol
Looks great! Your process and recipe yielded a nice loaf of bread. What were your thoughts on it?
Yum