Dining and Cooking
Can’t wait to make a sandwich later
In Sourdough

Can’t wait to make a sandwich later


10% Rouge de Bordeaux whole wheat
42% AP
48% Bread Flour (12.7%)
66% Hydration
2.6% Sea salt

Fermento-lyse 30min, 4 S&F every 20 min, BF 1.5 hours under oven light, cold ferment 19 hours, BF under oven light 3 hours, pre shape, shape, cold ferment 8 hours.

Preheat combo cooker 500 degrees 30min
Score, place in combo cooker w/ 5 ice cubes
Cook 485 22min
Uncover add 2 ice cubes and Cook 465 21 min
Remove and rack to cure

by holdThaChicken

4 Comments

  1. AutoModerator

    **Hello holdThaChicken,**

    **Please see [Mod Announcement](https://www.reddit.com/r/Sourdough/s/v1OMwCUyL6) regarding Rule 5.**

    Thank you for posting. [Here is the posting prompt](https://imgur.com/a/De6AKiQ) if you need to read it again. Our Rules are [here](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) 🙂

    Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough).

    – #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
    [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*

  2. twfergu

    This looks great! Just getting in before people and saying the colour is great, and is lovely flavour. I have a recipe of a potato sourdough which they suggest pushing the cooking time beyond where you think causing a bitter sweet crust.