Sourdough - Desserts Recipe

Sourdough

🌍 Desserts, Universal (ancient) Difficulty: ●●●○○

Ingredients

• 450g bread flour
• 50g whole wheat flour
• 375g water
• 100g active starter
• 10g salt

Method

1. Autolysing — Autolyse: mix flours and 350g water. Rest 1 hour.
2. Adding — Add starter and remaining water. Knead briefly. Rest 30 min. Add salt.
3. Stretching — Stretch and fold every 30 min for 3-4 hours (bulk ferment at 24°C (75°F)).
4. Pre-shaping — Pre-shape, bench rest 30 min, final shape. Place in floured banneton.
5. Step 5 — Cold proof 12-16 hours. Score, bake in Dutch oven 250°C (480°F): 20 min lid on, 25 min lid off.

Tags: bread flour, whole wheat flour, active starter · Source: Brittani's Almanac