Sourdough Bread Recipe Equal Parts Flour & Starter

מצרכים

• 315 g bread flour
• 35 g whole rye flour
• 350 g active sourdough starter
• 220 g water
• 10 g salt
• 1. Mix all the ingredients until well combined.
• 2. Perform the 1st coil fold.
• 4. Perform the 3rd coil fold.
• 5. Perform the 4th coil fold.
• 6. Shape the dough into a batard (oval) or boule (round), creating good surface tension.
• 7. Refrigerate overnight for the cold fermentation.
• 1. Use a strong, active starter at its peak for the best oven spring and to prevent excessive sourness.
• 2. Strong bread flour handles the fast fermentation from the high percentage of starter better, helping the loaf keep its structure. (I use Caputo Manitoba flour.)
• 3. Because this recipe contains a large amount of starter, the dough ferments very quickly. You can also bake it the same day-after shaping, simply let it proof for 2–3 hours, or until fully proofed.
• 4. If your kitchen is very warm, refrigerate the dough be