Artisan Sourdough Loaf

Recipe
400g wheat flour
100g wholemeal flour
120g sourdough
320g water
15g salt

Time frame (extends over 5-6 hours.):

Kl. 7.00 Feeds sourdough so it can be ready (Levain + Peak)
Kl. 8.00 Mix water and flour together. (Autolysis)
Kl. 10 Adds sourdough and mixes with my dough. (Fermentation starts)
Kl. 10.30 Adds salt and mixer. (Bassinage)
Kl. 11.00 # 1 Coil fold (Forms gluten + gives form strength to the bread)
Kl. 11.30 # 2 Coil fold (Forms gluten + gives form strength to the bread)
Kl. 12.30 Shapes and throws in raising basket. (Final Shape + Bulking until 13.00)
Kl. 13.00 Tossed in the fridge and long-term leavening / fermenting until the next day. (Refrigerator 3 degrees.)


We teach more and more advanced techniques in our baking courses.