20% Whole Wheat Sourdough – My Ideal Crumb!!!

20% Whole Wheat Sourdough – My Ideal Crumb!!!

Sourdough Sunday! So pleased with this bake, my ideal crumb!!!

 

Recipe:

70g Whole Wheat Flour

280g Strong Bread Flour

270g Water

70g Starter(100% Hydration))

7g Salt

Mixed all ingredients in a mixer until gluten is developed, took about 10 minutes in total at medium to high speed

Did 2 sets of stretch and folds with 30 minutes intervals.

Proof/proved it 1 hour at room temperature and 3 hours @ 4°C-5°C(fridge)

 

Baked on steel plate with stainless steel bowl cover at 250°C for 20 minutes, uncovered for another 25 minutes @ 220°C