Sourdough Bread
100 bread flour : 70 water : 20 active starter : 2 salt
by weight Calculator
bread flour 100%
water 65-80% depending on flour 70%
active starter 100% hydration levain 20%
salt 2%
Tips
- Autolyse flour and water 30-60min first
- Bulk ferment until doubled (4-12hr)
- Cold retard 12-48hr for flavor
- Bake in Dutch oven for crust
Sources
- The Perfect Loaf (article)
- Tartine Bread (book)