Sourdough Bread – 80% Hydration

Ingredients

• 400 g Manitoba flour

• 50 g purple wheat flour

• 330 g water for autolyse

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

• 80 g active sourdough starter

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Instructions

1. Autolyse:
Mix flour and 330 g water. Cover and rest for 45 minutes.

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

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

4. Bulk fermentation:
Do 4–5 coil folds over 4–5 hours. Let the dough rise only about 55–60%.

5. Shaping:
Tighten the dough gently. Use plenty of flour to handle the high-hydration dough.

6. Cold fermentation:
Let it rest in the fridge for 10–18 hours.

7. Baking:
Bake at 250 °C with steam for 20 minutes, then 20–25 minutes at 230 °C without steam.

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Tip: Use very wet hands and a wet dough scraper for easier handling.