ON SD Bread 3rd Attempt_22-04: >water to 450g; 445g (430g)

[from Elly’s One Day WW SD Bread]: Mine - 1st Try. 2nd Try:
100g Crushed wheat Starter 50:50:50:10 - Buckwheat flour
435g water
250g Crushed wheat flour
250g WWW Flour. (800g mix) 250g + 400 WWW + 150 Bread flour
Plus 200g WWW Flour coz too soupy
Total mix = 700g
9g salt / 12g

Autolyse
18:15
S & F x 25 cf bake with jack.com

Then, Coil folds x 6 every 1/2hr. S & F 4 - 6 x

Bulk ferment in fridge

Next morning on counter till RT. 10 minutes. Preshape. Rest 15 minutes
Pre shape
Rest
Shape.
Rest
Bake in pre heated DO & Loaf pans lined with parchment paper.
At 240* C for 20 min Lid on
20 min Lid off
Pan on bottom shelf of oven
Wonderful oven spring
Slice the next day.
Delicious

50 grams Bubbly Sourdough Starter (¼ cup. See step 1 of instructions)

350 grams warm water (80 degrees F) (1-⅓ cups plus 2 tablespoons)

500 grams Bread Flour (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, spelt. Whole wheat flour will be more dense and won’t rise as much as white flour. For your first few loaves you'll have more success if you don't use it. Don’t use gluten free flours.

9 grams Celtic Sea Salt (finely ground) ( 1-½ teaspoons) or Himalayan salt

Note: Ingredients may have been altered from the original.

Directions at culturedfoodlife.com

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