May 23, 2020
Higher hydration sourdough
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 strong coil folds before the dough gets puffy.
Once the dough doubles, or gets puffy. I shape it into a batard.
Bake it in a dutch oven for 35 min with the lid on at 320 degrees.
Open the lid, and bake for another 7 minutes until the outside is golden.
