One kilo of sourdough per one kilo of flour
25% organic stoneground wheat flour T80, 25% bread flour, 25% whole wheat flour, 25% whole rye flour and 100% sourdough. This means the dough contains 1 kilo of sourdough per 1 kilo of flour. I made this bread with the leftover dough of the Intensive Course with bakery instructor Josep Pascual in Barcelona. The dough contains an important quantity of wholemeal so it's quite easy to decorate it with the "lame".