Here’s my everyday sourdough bread recipe—simple, reliable, and always delicious!
300g All-Purpose Flour
55g Whole Wheat Flour
250g Water
9g Salt
70g Levain (100% Hydration)
Mix flour, water and levain. Let it rest for 45 mins
Add salt, mix until smooth.
Bulk Fermentation:
* 3 coil folds with 45 minutes rest between each.
* Total bulk: 7-7.5 hours at 73°F (23°C).Shaping:
* Pre-shape, rest 30 minutes.
* Final shape, place in banneton. Cold Proof: 18–20 hours at 43°F (6°C).
Bake on steel:
* 482°F (250°C) w/ steam – 16 mins
* 446°F (230°C) no steam – 16 mins
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