Lena BreadScore Request
Levain
– 38 g stoneground whole wheat flour
– 38 g bread flour
– 76 g water
– 38 g ripe sourdough starter
Main dough
– 773 g bread flour
– 114 g whole wheat flour
– 51 g whole grain rye flour
– 550 g water (reduced from 653)
– 18 g fine sea salt
My starter is 15 days old and doubles in 4 hours. I did a bulk fermentation for 7 to 8 hours. And then in the fridge for about 12 hours. I live in Europe and my flour has about a 10% protein level
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Lena BreadScore Request
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