The Sourdough Lady

30% Whole Grain loaf, 85% hydration. I love adding whole grain flour for flavor and nutrition. This loaf came together amidst Hurricane Helene in Florida, wasn’t sure if I would bake it the next day if we lost power, but we were among the fortunate.

425g water
100g sourdough starter, very active
75g whole wheat flour
75g rye flour
350g bread flour
12g salt

Mixed it, let rest for an hour. Did 2 sets of stretch and folds 30 min apart, then laminated the dough 30 min later, followed by 2 coil folds 30 min apart.
Bulk fermented for a total of 6 hrs from mixing the dough to shaping in temp of 75F. Pre-shape, rest 15 min, shape, rest 10 min, stitch the dough gently and refrigerate in proofing basket. I cold fermented for 36 hrs and then baked open in preheated oven with steam for 40 min 445F.

Loaf was soft, moist but not gummy, airy and absolutely delicious.

#sourdoughbaking #sourdoughbread #wholegrainbread #sourdoughstarter #healthybread #guthealthy

1 year ago | [YT] | 16