Dining and Cooking
Slicing a good ol’ sourdough country loaf
In Sourdough

Slicing a good ol’ sourdough country loaf


95% T55 + 5% Wholegrain
84% water
30% levain used at peak
2% salt

Spiral mixed + one coil fold-
Bulked till 70% rise at 23C dough temp
Shaped and Retarded at 6C for 12 hours



by AnStar24

9 Comments

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  4. oogieboogiexo

    I don’t like what watching sourdough videos does to me. Looooooool