Ingredients: 100g active sourdough starter (fed with 80/20 flour blend)
400g bread flour
100g whole wheat flour
350g water
10g salt
Process:
Mix flour and water, autolyse 1 hour.
Add salt, rest 30 minutes.
4 sets of stretch-and-folds over the next 2 hours.
Bulk ferment 4-5 hours, until risen about 50%.
Preshape, bench rest 30 minutes, final shape.
Cold proof in the fridge overnight.
Preheat oven with Dutch oven inside to 475°F for 1 hour.
Score, bake covered 25 minutes.
Reduce heat to 425°F, uncover, bake 15-20 uncovered.
by Casual_Observer28
15 Comments
Great loaf! Awesome crumb and good spring, I would be really really happy with that result
Beautiful
10 out of 10! Nice job!
Looks very good!!
Great work
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That crumb looks amazing! Great oven spring and those air pockets are beautiful.
I am not at a level to rate as I’ve just made my first loaf but DAMN!! Your loaf is gold!! I wish mine looked like yours!
Looks awesome! If you’re looking for niche constructive criticism, it looks like the belly closest to the ear has a significant tighter crumb than the rest.
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Do you bake your loaf straight from the fridge or do you let it sit out while DO preheats?
Your bread looks so yummy and I want to copy your method lol
I need help i want the recipe for the starter and directions
It looks great! I am sure it tastes also
Looks so good! I love trying other people’s sourdough recipes! I have a whole lot of whole wheat; I’m going to try this one next!
Very nice!