June 30, 2022

cookezu.com

Hi It's Joanna Let's cook :)

Sourdough Loaf at 85% hydration 125g levain 400g water 500g bread flour Aut…

1 min read

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 😊

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