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Higher hydration sourdough

80% hydration No. 4 Shipton Mill Plain Loaf

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Total dough weight 325g

No. 4 Shipton Mill Bread Flour 80% - 260g

Strong whole meal flour (non-shiptoin mill) - 65g 

60g mature starter

260g water

7g salt

Total fermentation time 7 hours

 

Autolyse with flour and water for 3 hours, then added the starter. half hour later, add the salt. 

I did 4 folds before the dough gets puffy. 

Added by: Joanne Chui

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