A lot of trial and error. Finally came out with a loaf I’m proud of!!! Gonna keep perfecting this recipe and add some seeds on top next time!!
750g bread flour, 250g whole wheat flour, 175g sourdough levain, 25g salt, 750g water
by Responsible-Draw9528
7 Comments
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This looks great for sandwiches!!
YES 👍
That’s a big boy! Love that crumb! some delicious sandwiches are in your future!
Love that! Especially without the huge air pockets. Perfect 🤩 👌🏻
Sourdough
Day 1: (night before)
Ingredients
25g starter
25g water
25g flour
Directions
Mix and let sit out covered overnight.
Day 2:
(730am)
Ingredients
50g sourdough starter (what you made the night before)
100g bread flour
100g water
Directions
1. Mix and let ferment for 4 hours covered.
(1130am)
Ingredients
175 g sourdough preferment (step 1)
600g water
Directions
2. Dissolve preferment in big bowl of water
Ingredients
750g bread flour
250g whole grain flour
Directions
3. Add flour to water/sourdough mixture. Mix with hands. Cover for one hour.
(1230)
Ingredients
25g salt
150g water
Directions
4. Add salt water to dough. Squeeze dough until all water is soaked up. Do some slaps, stretching and folding. Cover for 30min.
(1pm)
5. stretch and fold. Cover for 30 min.
(130pm)
6. stretch and fold. Cover for 30min.
(2pm)
7. stretch and fold. Cover for 3hr (bulk ferment.)
(5pm)
8. flour work surface. Divide in 2. Shape. Put in loaf pan/bowl, cover, and let rise overnight in fridge (15hrs)
Day 3:
(8am)
9. preheat Dutch oven to 500 degrees for 30 min (place dough in freezer -optional- to make easier to score)
(830am)
10. reduce oven temp to 465. Bake covered for 20min.
(850am)
11. take cover off and bake for 25min. Or until hollow sound on bottom and dark crust.
Here’s my recipe with time stamps!!!! Feel free to give me any changes you think I should make! 🙂
Looks tasty!