May 15, 2017
Country sourdough bread
Ingredients
200 g Traditional Organic White (704)
50 g Stoneground Organic Wholemeal (706)
50 g Canadian Strong White Bread Flour (112)
256 g water in the autolyse
81 g active 100% hydration starter
9 g sea salt
20 g black and white sesame
Method
1.5 h autolyse, 30 min later starter added, in 30 min - salt, slap and fold for 15 min, in 30 min - lamination, 2 s&f every 60 min, final bulk - 2 h, shaping, 20 h in the fridge at 4°C, baked in a preheated cast iron for 20 min covered at 250°C, 20 min opened at 230°C.
