March 19, 2020
Simple Wholemeal Sourdough
- 400g grams flour
- 50% Canadian white and 50%
- 70% hydration
- 2% salt
I think the result is heavily determined not just by the flour choice and hydration but also by the texture.
My preference is 1-2 hour autolyse then 5 foldings over about 2-3 hours (to fit my schedule) then a bulk ferment of about 4 hours before a cold ferment of at least 12 hours. Low effort but a satisfying result
Baked in a dutch oven 20mins covered and a little under 20mins uncovered.
