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Here's a simple recipe for making 50% whole wheat sourdough 🌾
Recipe:
180 g white bread flour (12.7% protein)
180 g whole wheat flour (14% protein, hard red wheat)
280 ml water
8 g salt
80 g active starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)
Bulk ferment 5.5 hours at 78ºF (or until 50% rise in volume)
Final proof 3-4 hours at room temperature, or 12-18 in refrigerator
Bake 18 mins at 450°F with steam + 12 mins 410°F without steam
Specs:
50% white bread flour
50% whole wheat flour
80% hydration
2% salt
20% starter inoculation
Music:
Solo Sky Music - • Thinking Of You | Solo...
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