banner image

Seeded sourdough

659gr strong white

100gr wholemeal

150gr levain 100% hydration

20gr salt

575gr water

45min hydration

Add salt and last 50gr water rest for 30min

Stretch and fold for 2hrs every 30min

After last fold 20min rest shape and 16hrs approx in the fridge. cook at 240c for 25min covered and 20min uncovered