Sourdough Bread Recipe (two loaves)
640g Strong Bread Flour
160g Whole-Grain Flour
160g Levain Starter
585ml Lukewarm Water
17g Salt
The hydration of this recipe is 73% or 75,5% including the starter
If you are totally new to this and you find the dough difficult to work with go with this recipe instead
648g Strong Bread Flour
162g Whole-Grain Flour
162g Levain Starter
567ml Lukewarm Water
17,5g Salt
The hydration here is 70% or 72,7% including the starter
This makes two loaves weighing around 780g each prior to baking. The finished baked loaves should weigh around 700g. About 10% is lost through baking.
Here are some useful links relating to this video which will come in handy. It’s essentially a complete guide
Sourdough Starter - https://youtu.be/Av1bu4Uc-to
Levain Starter - https://youtu.be/Z5uZw494N-Y
Stretch & Fold - https://youtu.be/ZDVSfdekrek
Baking Tools - https://youtu.be/h2nJKFxcmEU
Oven Equipment - https://youtu.be/zx7BfMVyTSg
Baking Tips 1 - https://youtu.be/TF_x2gfmnvA
Baking Tips 2 - https://youtu.be/o_w6xcVjHf0
Any questions at all just give me a shout!
Best of luck!
Chris ☘️
#sourdoughrecipe #sourdoughbread #artisanbread