Post-USA Wholemeal Sourdough
Published on Sat Sep 14 2019 22:35:58 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 750 | 75 |
| Wholemeal flour | 750 | 75 |
| White strong flour | 250 | 25 |
| Levain | 200 | 20 |
| Salt (for dough) | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Levain rest | 6.5 hours |
| Autolyse | 45 mins |
| Bulk rise | 4.5 hours |
| Proof in fridge | 12 hours |
| Bake @ 250 ºC | 40 mins |
Notes
- Great wholemeal sourdough!
- Best bake happens with 20 mins at 250 ºC and final 20 mins at 240 ºC.