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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.