Bread Head Farmhouse Sourdough

Here's how Hannah rated their bake:

Crumb

Crust

Taste

What went well?

Starter was SO active. Didn't do all 4 turns and let it rest for 2 hours between the 2 and 3rd turn. Shaped after bench rest after 3rd turn and let sit for 20 mins before final shape. In fridge overnight.

What didn't?

Should've done one more turn, I think, to get the crust all set up.

Baked: February 29th, 2024
Posted: February 29th, 2024

Bubbe

Born July 15th, 2017

100% Hydration level

Ingredient

Weight

Bakers %

Starter

180g

20%

Boulted Bread Flour

630g

70%

Whole Wheat Bread Flour

135g

15%

Rye Flour

135g

15%

Water

690g

77%

Salt

20g

Hydration