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My Best Sourdough Recipe
Recipe SourceHere's how doughgirl rated their bake:
What went well?
Interior texture was very soft and pleasant. Aroma was fantastic.
What didn't?
It was a bit cold in my kitchen so I pushed the bulk ferment to 5 hours, which was definitely too long. I was worried it wouldn't spring up in the oven but it managed to pull through. I'd limit bulk to 4.5 hours next time.
Baked: December 13th, 2020
Posted: December 16th, 2020
Castiel
more details
Born April 24th, 2020
100% Hydration level
Ingredient
Weight
Bakers %
Malted Bread Flour
843g
90%
Whole Wheat Flour
94g
10%
Water
815g
87%
Salt
19g
2%
Starter
30g
3%
Hydration
87%