banner image

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.