initial commit
tKwvI9QCountry Sourdough
75% hydration, 10% whole wheat. Open crumb, blistered crust. Overnight cold retard for flavour and scheduling.
serves12yield1 boule (~950 g)prep45mcook45mtotal1h30msteps8categoryBread
yield
450g90%
50g10%
350g70%
100g20%
10g2.0%
25g5.0%
bread flour
whole wheat flour
water, 30°C
levain, 100% hydration, at peak
fine sea salt
water, for salt
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