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Big_man03
-White bread flour 500g -425g water (including a whole egg) -100g starter -10g salt
*Inclusion: 160g fresh blueberries (Mash up the blueberries to release the pulp then use a fine strainer, using only the skins)
1. Mix the flour, and water for 1 hour to autolyze, then add the starter, 30 minutes later add the salt, 45 minutes later lamination to add the inclusion. 2. 3 coil folds 45 minutes apart 3. *when it’s ready, shape, and transfer to the proofing basket. 4. 15 minutes later transfer to the fridge for cold proof. 5. *18 hours of cold fermentation 6. Bake at 250C for 20 minutes with the lid on and another 20 minutes at 230C without the lid.
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**Hello Big_man03,**
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**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
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-White bread flour 500g
-425g water (including a whole egg)
-100g starter
-10g salt
*Inclusion:
160g fresh blueberries (Mash up the blueberries to release the pulp then use a fine strainer, using only the skins)
1. Mix the flour, and water for 1 hour to autolyze, then add the starter, 30 minutes later add the salt, 45 minutes later lamination to add the inclusion.
2. 3 coil folds 45 minutes apart
3. *when it’s ready, shape, and transfer to the proofing basket.
4. 15 minutes later transfer to the fridge for cold proof.
5. *18 hours of cold fermentation
6. Bake at 250C for 20 minutes with the lid on and another 20 minutes at 230C without the lid.
Beautiful, how does it taste? Recipe saved!