Worthwhilebubble's blog
A pretty loaf
I've had a lot of compliments for this pic elsewhere so I thought it may be appreciated here too. 70% hydration, 20% wholemeal. I will expand on my method if anyone is interested.
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- Worthwhilebubble's Blog
True sourdough discard loaf (no baker's yeast)

I freeze my sourdough discard. I defrosted 50g of it overnight then the next day added it to 250g wholegrain flour (home milled), 250g bread flour, 375g water and 10g salt after a 30 min autolyse.
For gluten development I performed one stretch and fold, lamination and 3 coil folds then left to bulk ferment at 28 celcius.
The total bulk fermentation time was 11 hours from when I added the starter to the autolyse. After the last coil fold I waited for the dough to rise 25%.