Sourdough Bread – 75% Hydration

Ingredients

  • 400 g Manitoba flour

  • 50 g purple wheat flour

  • 300 g water for autolyse

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

  • 80 g active sourdough starter

Instructions

1. Autolyse:
Mix flour and 300 g of water. Cover and let rest for 45 minutes.

2. Add sourdough:
Add the sourdough starter and knead using slap and fold for 4–5 minutes.

3. Salt + water:
Add 10 g salt and 37 g water. Squeeze the water into the dough until fully incorporated.

4. Bulk fermentation:
Do 4 coil folds over 4–5 hours. Let the dough rise to about 65%.

5. Shaping:
Use flour to handle the dough and shape gently. Place in a banneton.

6. Cold fermentation:
Refrigerate for 12–18 hours.

7. Baking:
Bake with steam at 250 °C for 20 minutes, then reduce to 230 °C and bake another 20–25 minutes.