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my weekly sourdough

Refresh your starter(7am)

33g fridge kept 100% levain

33g water

33g organic white flour

mine takes 5-6h to double in size

At lunchtime mix:

350g white organic flour

150g wholemeal org flour

300g water

let rest (autolyse) for 30m-1h

Then add

10g salt

100g bubbly starter

50g water

Mix well

Let rest and fold every 30m for 3h

Shape , let rest for 3h in a floured banneton and bake at 220C steam on for 25m and 35m at 190 steam of for a nice crust