I was getting my dough out of the fridge after it’s final proof and i was thinking,”Will this dough work when I tip it out?” It was quite nerve wracking as I tipped it out. Guess what? It worked! It turned out to be my best loaf I had ever made. Below is the recipe.
Recipe
Ingredients
- 400g of bread flour
- 50g of whole wheat flour
- 350g of water
- 80g of active sourdough starter
- 10g of salt
- 50/50 mix of rice flour and al purpose flour for dusting
- Banneton or a pyrex bowl
Day1: Preparing the Dough
On Day 1, you’ll make and proof the dough. This is the most labour intensive day, the entire process will take around 5 hours.
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