First attempt at Sourdough made using a mix of Khorassan and Canadian White bread flour.
Final result was very tasty but not as open as I'd hoped which I think was down to the short proving time after the retarded bulk fermentation. Next time I'll probably bulk ferment at room temp then shape and final prove overnight in the fridge in baskets.
Dough is made in a stand mixer with dough hook.
30g white rye sourdough starter refreshed with 50g white rye flour and 50ml water until at float stage
400g Canadian Very Strong white bread flour
200g Khorassan flour
3g Ditastic Malt powder
10g Maldon salt flakes
Added by: richclever
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