My all-time favorite.
Bread flour 192g, Whole wheat flour 80g, water 280g, starter 80g, salt 6g
mix them all, 30min rest, 2x stretch and fold, 30min rest between, laminate, 40min rest, 3x coil fold with 45min~50min rest between, bulk until double in size, cold proof for 15hours, divide into 4, rest 1 hour, bake at 450F for 10min with steam then 13min without steam.
by Expensive_Pay3950
8 Comments
Looks beautiful!
Your air has a little bit of bread in it
Holy…
Gorgeous thank you for the recipe, it’s going on my to do list!
Are you shaping after dividing, before the 1 hr rest?
Nicely done! That is difficult to do well with sourdough!
Aka, leaky bread.
Tell me why anyone would want this type of crumb? Besides for the photo