December 30, 2020 - 2:33pm
Quest for an Open Crumb
It's been a long year of Sourdough Baking, Learned a lot and still learning. Baked my last Sourdough for the year... 2020. 10/90 Whole Wheat and Strong White flour.
- 315g Strong White Flour
- 35g Whole Wheat
- 280g Water
- 70g Starter
- 7g Salt
- 2 Hours Autolyse
- Added Starter and Salt mixed for 10 mins(Rubaud Method)
- Fermented for 7 hours or until it was almost doubled.[with 2 stretch and fold]
- Pre-Shaped - 30 Mins rest(not so tight)
- Final Shape
- 15 hours Cold Retard
- Baked on a baking steel 250c deg for 20 mins/200c deg for 25 mins.