75% Hydration White Sourdough Loaf


200g Rye Sourdough Starter (100% hydration)

400g Strong White Flour

275ml Water

1 tsp Salt

1 tbsp Extra Virgin Olive Oil


Mix the ingredients in a bowl until a shaggy dough forms. Leave to rest for 30 minutes.

Repeatedly stretch the dough until silky smooth, approximately 10 minutes. Leave to rest for approximately 6-8 hours, folding the dough 4 times every half an hour.

Shape the dough and leave to rest in an oval banneton for 8-10 hours, or overnight. Score and bake at 230C until golden brown.

Tip: Add steam to your oven for the first 10 minutes to help the bread rise.

Tags: Bread White Sourdough

Added by: luisas

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Hello, Luisas. My question is in regards to the 75%hydration white sourdough recipe. Is the bulk rise happening in the first 6 to 8 hours, and the final proofing is the last 8 to 10 hours? Can that be done in the fridge or does it need to be at room temperature? Thank you for your time!

Charlynn 11. 05. 2022 03:21:30


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