Sourdough Starter:
187 g rye sourdough*
188 g whole wheat sourdough*
169 g whole wheat flour
(*Both sourdoughs were liquid, refreshed overnight.)
Combine all of the ingredients and let ferment for 6 hours at room temperature.
Final dough:
all of the sourdough starter
1000 g warm water
1500 g whole wheat flour
Combine the sourdough and water. Add the flour and knead the dough. Autolyse for 1 hour. Add 33 g of salt and work i through the dough. Set aside for 1 hour. Stretch and fold the dough and let ferment for 1 hour and 30 minutes. Divide the dough in fourth. Let rest for 20 minutes.
Shape. (video )
Proof while the oven is heating to 480- 500F.
Bake with steam for 20 minutes at 460F. Then for 15 minutes at 425 F.
Tasty, you are so clever to post these breads and so naughty to make me so hungry. I'm making notes and will try to follow your instructions.
ReplyDeleteThanks and keep baking and posting.
Robert