I’ve been baking this Sourdough Bread recipe for a long time now with many different variations as to the flour types being used, fermentation length, hydration level and baking style…
Ingredients
750g H2O 80⁰F
200g Leaven
100g Whole wheat flour
900g Bread flour
20g Salt
Instructions
- Mix 700g H2O and Leaven in a bowl until fully dispersed
- Add 100g whole wheat flour and 900g bread flour and mix well until fully incorporated
- Cover with shower cap and let autolyse for 30 minutes
- Add 50g H2O and 20g salt, squeeze to incorporate with the dough
- Cover with shower cap for additional 30 minutes
- Bulk fermentation of 4 sets of Stretch and Fold every 30 minutes (2 hours total)
- Rest on the counter for 60 minutes
- Pour dough onto a clean surface, dust a bit of flour on top of it and divide into 2 equal parts. Use a scraper to flip each part, fold like an envelope and flip it again
- Pre-shape and cover for 30 minutes
- Shape and place in proofing baskets
- Proof in the fridge overnight
- Score and bake at 450⁰F for 20 minutes, then remove lid, lower temperature to 430⁰F and bake for additional 20-30 minutes depends on how you like the crust (soft or hard)
- Cool down the loaf on a cooling rack for 60 minutes
