Learn how to make open crumb sourdough bread by using this helpful guide, covering everything from dough mixing to baking. Includes informative tips and techniques to achieve open crumb with no kneading required. Probably the simplest and fastest sourdough bread you can make at home.
STARTER / LEVAIN BUILD
30g Starter
30g Flour
30g Water
*Refresh a couple times prior using to achieve optimum results
(4-5 Hrs PEAK @ 28C)
RECIPE
30g Wholewheat (10%)
270g Bread Flour (90%)
210-230g Water (70-78%)
60g Active sourdough starter (20%)
5g Salt (1.5%)
Bake in a pre-heated dutch oven at 250C @ 20 mins (with lid), and final at 220C @ 15-20 mins (without lid)
NOTE:
⚠️ Kindly adjust the hydration accordingly based on your comfort level, more or less if necessary (10g +/-)
⚠️ Banneton basket size: 25cm
⚠️ Total bulk fermentation: 4.5 - 5 Hrs @ 27c
Instagram: @sour.lotti
https://www.instagram.com/sour.lotti/
How to make Sourdough Starter Guide: https://bit.ly/3BJrPTG
Butter Oat & Flaxseed Sourdough Recipe: https://www.youtube.com/watch?v=VKhQFhMfWlE
How to strengthen your starter guide: https://bit.ly/3udzzsU
How to read the dough, not the clock: https://bit.ly/3vfNv6N
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NAOMI - CLOUDS:https://thmatc.co/?l=9E96B499