Double levain seeded sourdough

The smell of fresh bread in the air is so good in the morning. This one was baked at 4:30 am for breakfast. The recipe is as follows:
65 g levain @ 100% hydration
288 g flour mix (175 g bread flour, 93 g whole wheat, 20 g rye)
20 g seeds (chia + quinoa) scalded with 25 g boiling water
183 g water for mixing
15 g water (for double hydration)
4.5 g salt
Splash of honey
- Log in or register to post comments
- 4 comments
- View post
- pul's Blog