80g wheat sourdough starter 580g wheat flour type 1600 (in Austria) 460g water 13g salt
1) Put everything in a kitchen machine and stir it for around 12 minutes without autolyse 2) Bulk fermentation for 3 hours at 24° degrees (apply 2x strech and fold after 30 and 60 minutes) 3) Cold proofing in fridge for 12 hours 4) Bake at 220° for 45 minutes with steam
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80g wheat sourdough starter
580g wheat flour type 1600 (in Austria)
460g water
13g salt
1) Put everything in a kitchen machine and stir it for around 12 minutes without autolyse
2) Bulk fermentation for 3 hours at 24° degrees (apply 2x strech and fold after 30 and 60 minutes)
3) Cold proofing in fridge for 12 hours
4) Bake at 220° for 45 minutes with steam