450g flour
300g water
10g salt
100g starter
Kitchen aid for combining, 2 stretch and folds about 30-40mins apart, fridge for about 15hours.
Been a rocky few months regarding my loafs and trying to improve, kept it simple this time and i am extremely happy. Ran out if time on bulk fermentation (went to sleep at 1am) due to poor timing but was using a diy proofing box with dough temp between 28-30 celcius. Bulk lasted 4hours.
Overall happy with and most importantly it tastes great!!!
by l1vas
4 Comments
Is that a Grant Bakes recipe? Even if it isn’t, those are the ingredient amounts and process I use (except yesterday’s loaf – I used 400g wbf, 25g ww, 25g rye, and 12g salt). It’s a useful recipe even without my yesterday’s mods once you get it to work (I used the recipe pretty much to learn to bake sourdough, and I had much to learn lol). Yours here looks great!
Redemption looks delicious!
Gorgeous!!!
How pretty! It looks yummy.