March 10, 2019 - 8:38am
My go-to WW Sourdough (70% hydration)
This weekend I baked my recent go-to Sourdough ft. my own starter (he's called Steve and is a 100% hydration rye starter).
- For flour I use a 50:30:20 ratio of wholegrain spelt, regular wholegrain flour and coarse white flour (type 1050 in the German system, its a bit like a "weak" wholegrain flour with a fairly high protein content).
- I autolyse for an hour, knead in KA for about 5 min, S+F for about 4 hours. I use 70% hydration and 10% starter, which is a bit sloppy and messy but makes for a tender, well airated dought despite the high amount of wholegrain flour.
- I shape in the evening, bulk ferment in banneton in fridge overnight and bake next day straight from fridge. . I bake in a rippin' hot DO with plenty of water spritzing, 25 min covered and 22 min uncovered. This is a great recipe for a tangy SD that is also nutritious. The spelt flour is slightly sweet and very tender. Sometimes I top it with seeds etc. but this weekend I left it plain.