This is a recipe that I use to bake sourdough bread every day. It’s a very easy and reliable recipe that produces an amazing loaf of bread. The process is super easy and smooth. Don’t miss it!
Ingredients
Levain
- 5g sourdough starter
- 35g water
- 35g bread flour
Dough
- bread flour 240g
- whole wheat flour 60g
- water 240g
- salt 6g
- levain 60g (100% hydration)
Instructions
- Mix all the ingredients and rest for 1-3hours,
- 3 sets stretch&folds or coil fold every 1hour.
- Bulk fermentation for 7hours at 70F /21C
- Final proof in the fridge for 12-15hours
- Bake at 500F 20mins with steam and 425F 20minutes without steam.
