▲ 200 r/Sourdough
A very good loaf for a dinner party!
I’ve been lurking for a while but have been baking for 7 years. Here is one that turned out very well! I’m self taught using the Tartine methods.
90% AP Anita’s Organic flour
10% WW
75% Water
20% Levain (100g)
Salt (10g)
Mix and Autolyse for 1 hour
Add salt, levain (at its peak), remaining 25g of water for bassinage
1st hour - 2 turn and folds 30 mins apart
Hours 2-4 turn and fold every 45
Preshape + 30 mins rest
Final shape
18 hr Cold fermentation
20 mins covered bake challenger bakeware + add 2 ice cubes
17 mins uncovered
u/Gastrognomery — 3 days ago