squarehead's blog

Hey all I just wanted to post a couple pics of a daily sourdough that I've been practicing. The recipe and shaping advice came from a fellow TFL user and I am quite happy with the results. The bread is 20%whole wheat, 70% hydration, developed using Stretch n Folds, and is shaped, then retarded overnight and baked cold in a hot dutch oven at 450 with lid on for 13 min and then lid off for 25 more min. 

Howdy y'all this is my first post on TFL but I've been following this site for almost a year now and it has helped a lot with my endeavors in yeast as I am very much still a novice. Anywho this is a 70 % hydration sourdough (If my math is correct) incorporating 36% whole wheat and a soaker composed of bran and flax seed meal. the taste is quite nice with the nuttiness of the soaker not overpowered by the sour despite an 18 hour retard. Here's the formula, I welcome any suggestions/advice.

315 g H2O room temp

162 g whole wheat flour