Just another attempt at authentic artisan sourdough bread…

Formula: 100/75/2/10

Recipe: 2 loaves

540g high gluten flour

540g all purpose flour

780g water

24g salt

——————-

2124g total weight

Mix and Fermentolyse for 1 hour
Add salt/held back water. Mix using pincher/rubaud/slap & folds. Bench rest 30 minutes.
Slap & folds. Bench rest 30 minutes.
Coil folds. Put in cambro bulk fermentation vessel at 80°f. Put on heating pad and don’t touch it until it has risen 50%.
After it had risen 50% I divided it and preshaped it. Bench rested for 30 minutes.
Final shaped + bannetons + 10 minute rest + lace bottom seam to get more surface tension.
Into fridge for 18 hour overnight cold proofing.
Bake on baking steel right out of the fridge.

Everything seems to have worked out just right…

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Just another attempt at authentic artisan sourdough bread…