Recipe for 2 loafs:
800g strong white flour
200g whole grain or sifted wheat
740g water
200g sourdough starter (added when peaking as instructed in video)
22g salt

You can divide this recipe by 2 to create a single loaf and multiply to make more.


Timeline:
Autolyse
Adding sourdough and salt 30min-1h after autolyse or when sourdough is peaking
Rest time 10min before transfering to bowl.
Rest time 30minutes before first fold.
Rest time 30minutes before second fold.
Final proofing for 2 hours before pre shape.
Preshape and wait for 15 minutes, for the surface to dry out.
Final shape and keep it at room temperatur for another 30 minutes to let the dough fill out the bannetons.
Cold proof for 12hours at 7c (44f)

Baking instructions
250c (482f) preheated for 45minutes.

Get more inspiration and tips at:
  / simpelsurdej  
https://www.simpelsurdej.dk/

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