Sourdough loaf

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rport on 3 Aug 2016 at 13:37

Here is a picture of a sourdoough loaf I made this last weekend 70% hydration. Turned out great! Nice rise. 

So what kind of SD is this?

Thanks here is the formula for the above sourdough. Credit to Stella Culinary and Teresa Greenway

275 g warm water

500 g sourdough start (poolish)

400 g bread flour

100 g whole wheat

15 g salt

Have your start well fed and vigorous (100% by weight) mix all ingredients except the salt. Do a auto lease for about 30 minutes then add salt. Mix on the counter do not use any spray or flour. Use the wetness of the dough so it sticks to the counter pull and stretch. Let rest, then stretch and fold doing a bulk rise for about 3 hours. You need at least 5-6 stretch and folds. Form into a boule, let bench rest 30 minutes then reform. place in a bowl well floured upside down, let raise. Bake in a 500 degree oven in a dutch oven combo 20 minutes, drop temp to 425 with the lid off. Bake until done.