November 02, 2017
Seeded White Sourdogh Bread
Ingredients
500 g Seeded White Organic Flour
320 g water
100 g active 70 % hydration starter
14 g sea salt
Method
Mix together all ingredients and leave for 30 min. Fold 4 times every 30 min. Leave for 10 hours to rise. Fold and shape the dough and put in a proofing bascket for 12 hours in the fridge.
Preheate the oven with a small bowl of water. Place the dough on baking tray and bake 15 min at 240°C, 40 min at 180°C.
Wait a few hours to cool.
