Ratio:
450g AP Flour
100g Whole Wheat Flour
385g Warm Water
200g Leaven
150g AP Flour
105g Warm Water
55g Starter
12g Salt
Method:
Start leaven night before
Start dough the next afternoon
3 to 4 stretch and folds over the course of 5 hours
After each stretch and folds, form boul for dough tension
Place in proofing basket and leave in the refrigerator over night
Bake 30 min. in dutch over with lid on at 485 F
Remove lid and continue baking for another 20 min. at 465
Although I am very happy with how this one turned out, I'm always looking for tips and suggestions anyone might have.
by MiDaRe734782
9 Comments
Beautiful!!!
That’s pretty! I really need to try mixing my flours
Wonderful loaf! I love the crumb like this too, not too open.
Rustic beauty!
That’s a beautiful boule OP!
I’m looking for a sour sourdough recipe. How’s the tang with this?
Lovely loaf! Beautiful crumb.
Wow! That looks awesome!!!
Looks perfect!