https://www.copymethat.com/r/jy176u33fp/open-crumb-for-a-basic-country-sourdough/
148711898
6inoyq6
jy176u33fp
2024-11-18 13:47:35
Open Crumb for a Basic Country Sourdough
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Ingredients
- 240g Bread flour
- 60g Wholewheat
- 230g water
- 60g sourdough starter
- 6g salt
- hydration adjust accordingly to flour used.
- dough bulk proof at 25 to 26C for 5hr
- final proof 15 to 20mins at 25 to 26C
- retard overnight in fridge at 4C or below.
Steps
Directions at youtube.com
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