500g stone ground whole wheat flour (mine was freshly milled in my Mockmill 200)
450g water
9g salt
100g firm, whole wheat sourdough starter
I started this loaf at 9.30am on a Sunday.
I mixed the flour and water together to begin with, and let these soak for one hour (autolyse).
Then I mixed in the starter, через 30 минут - salt, kneading on the bench as you can see in the video.
The bulk fermentation started between 10:30 and 11:00.
I did the stretch and folds throughout the day up to about 3.30pm.
It was a cool day in our house, but I kept the dough in a warm spot so it wouldn't be too slow to ferment.
The house temperature was - 20С.
The final proof started at 3.45pm, and I baked the loaf at 5.00pm.
Every person's dough will take a different amount of time for the bulk ferment and final proof, depending on the dough temperature, ambient temperature and your starter/other ingredients.
I baked this loaf covered for 15 minutes at 230°C /450°F, then for another 30 minutes with the lid off.
You may need to bake your loaf for longer depending on your oven.
This bread is properly cooked when it sounds hollow when tapped on the bottom.
You can also bake this loaf in a bread pan or uncovered on an oven tray if you prefer a thicker crust.
the video !
https://m.youtube.com/watch?v=WxfbiGto4R8
450g water
9g salt
100g firm, whole wheat sourdough starter
I started this loaf at 9.30am on a Sunday.
I mixed the flour and water together to begin with, and let these soak for one hour (autolyse).
Then I mixed in the starter, через 30 минут - salt, kneading on the bench as you can see in the video.
The bulk fermentation started between 10:30 and 11:00.
I did the stretch and folds throughout the day up to about 3.30pm.
It was a cool day in our house, but I kept the dough in a warm spot so it wouldn't be too slow to ferment.
The house temperature was - 20С.
The final proof started at 3.45pm, and I baked the loaf at 5.00pm.
Every person's dough will take a different amount of time for the bulk ferment and final proof, depending on the dough temperature, ambient temperature and your starter/other ingredients.
I baked this loaf covered for 15 minutes at 230°C /450°F, then for another 30 minutes with the lid off.
You may need to bake your loaf for longer depending on your oven.
This bread is properly cooked when it sounds hollow when tapped on the bottom.
You can also bake this loaf in a bread pan or uncovered on an oven tray if you prefer a thicker crust.
the video !
https://m.youtube.com/watch?v=WxfbiGto4R8
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