sourdough bread

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作者： Bonkers

🍠 250 g bread flour 50 g whole wheat flour starter 70 g salt 6 g water 210 g stretch and fold 4 times, could leave in the fridge if proofing too fast. bake 230C/446F for 20 mins, then 210C/410F for 20 mins - bake 430F for 10 mins, then 410F for 24 mins tweak on 7/20/2024: per bread 154.5 g starter 250 - 80 = 170 g regular flour 210 - 80 = 130 g water - 7/20/2024: bake at 350F for 30 mins, one in loaf pan, one in spring form pan doubling the portion bc low rise 300 g starter (orig recipe is 140 g required) 500 g regular flour 100 g whole wheat flour - 80 g = 20 g salt 12 g water 420 g - 80 g = 340 g - bake at 350F for 14 mins, then 410F for 30 mins (might be able to stop earlier), then turned off oven and stayed for 5 mins https://www.youtube.com/watch?v=WRoOlQQ1358&t=421s proportion: for 1000g flour, use 900 g regular flour and 100 g fermented flour (which requires 200 g starter to provide) 2% salt a normal dough at magpie uses a 650 g dough; for family use, use a 325 g dough