Henry's Country Sourdough | Tartine-Style at Home | Baking Great Bread at Home Recipe Pantry
Two-loaf country sourdough at 72% hydration. Fermentolyse, four folds, overnight cold retard, Dutch oven bake.
Ingredients
- mature 100% hydration sourdough starter 20g
- bread flour 100g
- warm water (about 80°F / 27°C) 100g
- ripe levain (from above) 200g
- fine sea salt 20g
- bread flour 800g
- whole wheat flour 100g
- water (about 80°F / 27°C) 620g
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