▲ 259 r/Sourdough
I’m a beginner baker who started this February. After 12 mediocre breads, I finally baked one that tastes and looks so good! So proud of myself
500 gr flour (430 white, 50 build and 20 rye)
308 gr water
Autolysed for 30 min
Add splash of water
100 gr starter
11 gr salt
Stretch and fold 3 times
Coil and fold 2 times
Total bulk ferment 6 hours (around 70% raise)
Preshape and rest for 20 min
Shape and in the fridge overnight (uncovered)
u/False-Library-5241 — 26 days ago