Country Sourdough Bread
| Weight | Ingredient |
|---|---|
| 800 g | Bread Flour |
| 800 g | Water |
| 200 g | Whole Wheat Flour |
| 200 g | Starter |
| 40 g | Bassinage |
| 20 g | Fine Sea Salt |
My Schedule
| Time | Activity |
|---|---|
| 11 PM | Feed Starter |
| 1 PM | Feed Starter |
| 5 PM | Autolyse (Flour, Water) |
| 630 PM | Finish Mix (Autolyse, Salt, Starter) + Bassinage |
| 7 PM | Rise 1 |
| 8 PM | Fold 1 |
| 8 PM | Rise 2 |
| 9 PM | Fold 2 |
| 9 PM | Rise 3 |
| 10 PM | Fold 3 |
| 10 PM | Rise 4 |
| 11 PM | Pre Shape |
| 1130 PM | Shape |
| 12 AM | Retard for 8-12 hours |
| 11 AM | Pre heat oven |
| 12 PM | Steam Bake 25 min @ 450 |
| 1225 PM | Finish 35 @ 350 |
| 1 PM | Cool Overnight |