6th bakes the charm!

Can I just say how much sourdough making has taken over my life 😂 and I'm not mad about!

I love problem solving ratios and techniques of sub-par loaves I made previously and I can finally be happy with the look, texture and taste of this recipe! Still chasing for a good ear, but that's okay! Next challenge INCLUSIONS 🙉

Recipe (Two Loaves)

800g all-purpose flour
200g wholemeal flour
725g water
200g active starter (100% hydration) 70:70:70g
24g salt

• Mix starter, water and flour, rest 1hr
• Slap and fold for 5min, then 30mins rest
• (Stretch and fold all around dough, plus coil fold all around dough, then 30min rest) x3

• Bulk ferment under heat mat for 2hr

• Half dough, Preshape, rest 20mins on bench, then final shape and into bannetons (recently got wood pulp ones and I think they made a huge difference!)
  -Cold retard for 12hrs.

-Preheat oven and enamel roaster tray at 250°c
-Dough out of fridge, dust with flour and score
-Bake dough with ice cubes and lid for 30mins
-Uncover and bake at 220°c for an additional 25mins.

• Cool for 2hrs before cutting