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White and Wholemeal rustic sourdough

900gr strong white 100gr wholemeal 200gr starter 700gr water 20gr salt

Mix water at 30c minus 50 gr with starter. Add flours and hydrate 30 Min.

Add the rest of the water and salt mix until absorbed.

For 2 hrs fold and stretch every 30 min.

At the end.of bulk fermentation preshape and bench rest uncovered for 20 min.

Shape it put it in the basket and let it rest overnight.

Bake day after in a Dutch oven 25 Min covered and 20 min uncovered