After all the feasting, now getting back to Sourdough Saturday time! This time I am experimenting it with @janiesmill bread flour . While the bread maybe a bit denser because the flour is less refined, it does add more flavor to the bread and the flour is strong enough to hold the shape very well too, much better quality. Here’s my go-to sourdough baking recipe: 240g bread flour 60g whole wheat flour 230g water 60g active sourdough starter 6g salt Sourdough prep: 3 stretch and fold, 1-2 coil fold. Bulk fermentation 6-7 hours depending on temp, but essentially when you see the dough is bubbly and has increased by 50%. Shape and cold retard for 12 hours. Preheat Dutch oven at 480F for at least 45 mins, bake loaf inside Dutch oven for 20 mins. Remove loaf and place on a baking sheet continue to bake for 15-20mins at 440F. This last step is to prevent burning at the bottom of the loaf. Happy weekend baking everyone!
