Sourdough Bread – 70% Hydration

Ingredients

• 400 g Manitoba flour

• 50 g purple wheat flour

• 280 g water for autolyse

• 37 g water + 10 g salt (after autolyse)

• 80 g active sourdough starter

---

Instructions

1. Autolyse:
Mix flour and 280 g of water. Cover and let rest for 45–60 minutes.

2. Add sourdough:
Add the sourdough starter and knead using the slap and fold technique for 5–6 minutes.

3. Salt + water:
Add 10 g salt and 37 g water. Massage it gently into the dough.

4. Bulk fermentation:
Perform 3–4 coil folds over 4 hours. Let the dough rise to about 60–65% in volume.

5. Shaping:
Tighten the dough gently and place it into a banneton. Dust hands and surface with flour.

6. Cold fermentation:
Refrigerate for 12–16 hours.

7. Baking:
Bake at 250 °C with steam for 20 minutes, then continue at 230 °C for another 20 minutes without the lid.