My Best Sourdough – Cairnspring Mills
This recipe has been on my website for many years and is still a favorite. Countless tests and trials culminated in the bread I was after: a loaf with a glossy and custard-like interior with mild...
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Cooking tools:
- Dutch oven
- Proofing basket
- Bench scraper
- Bowl scraper
- Instant-read thermometer
- Kitchen scale
- Stand mixer
- Pizza stone
- Kitchen timer
- Mixing bowl
- Mason jar
- Kitchen towel
- Zip-top bag
- Measuring cup
- Measuring spoon
- Oven
- Refrigerator
Ingredients
- 3 tablespoons (60g) Trailblazer bread flour
- 4 tablespoons (61g) Water 1
- 1 tablespoon (30g) ripe sourdough starter
- 6 cups (886g) Trailblazer bread flour
- 2¾ cups (650g) Water 1
- All of the autolyse
- All of the levain
- ½ cup (95g) Water 2
- 3 teaspoons (17g) fine sea salt
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