been regularly baking sourdough for over 1.5 years and I just can't stop. satisfying every time, not to mention it's an amazing party trick to serve fresh sourdough with butter and salt
by bernon13
1 Comment
bernon13
RECIPE FOR TWO LOAVES:
1000g white flour 200g starter 670g water 20g salt
mix everything together at once until a rough dough forms wait 20 minutes stratech and fold wait 40 minutes coil folds wait 40 minutes coil fold wait 40 minutes coil folds wait until about 6-8hrs from the mixing shape, put into bannettons and retard in th fridge for at least 8hrs, up to 24 hrs
bake at 250C for 30 minutes covered and then as dark as u like it 🙂
1 Comment
RECIPE FOR TWO LOAVES:
1000g white flour
200g starter
670g water
20g salt
mix everything together at once until a rough dough forms
wait 20 minutes
stratech and fold
wait 40 minutes
coil folds
wait 40 minutes
coil fold
wait 40 minutes
coil folds
wait until about 6-8hrs from the mixing
shape, put into bannettons and retard in th fridge for at least 8hrs, up to 24 hrs
bake at 250C for 30 minutes covered and then as dark as u like it 🙂