Hi It's Joanna Let's cook :)
Sourdough Loaf at 85% hydration
125g levain
400g water
500g bread flour
Autolyse 50 mins
10g salt
25g water
Perform 6 stretch & folds 45 minutes apart
Bulk fermentation 3-4 hours (currently in Autumn)
Shape
Overnight proof in the fridge
Dutch oven at 220°C, 50 minutes lid on, 15 minutes lid off
Inspired by @maurizio 😊
1 min read
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