20% Whole Wheat Sourdough - My Ideal Crumb!!!
Sourdough Sunday! So pleased with this bake, my ideal crumb!!!
70g Whole Wheat Flour
280g Strong Bread Flour
70g Starter(100% Hydration))
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