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This sourdough bread is one of my favorite recipes (so much so that it's also in my cookbook!). It's a handmixed and highly hydrated dough that results in a loaf with an open crumb contrasted by a thin, crispy crust. Use your sourdough starter and make some delicious bread!

FULL RECIPE HERE:
https://www.theperfectloaf.com/bests...

➡ LEVAIN INGREDIENTS:
● 30g ripe sourdough starter
● 30g mediumprotein bread flour (or Bread Flour)
● 30g whole wheat flour
● 60g water

➡ AUTOLYSE INGREDIENTS:
● 822g mediumprotein bread flour
● 64g whole wheat flour
● 650g water

➡ DOUGH MIX INGREDIENTS:
(Note that the flour quantity is added in the autolyse step!)
● 95g water
● 17g fine sea salt
● All of the levain (about 150g)

EQUIPMENT IN THE VIDEO:
My favorite bread dough whisk (affiliate):
https://www.theperfectloaf.com/whisk
Bench scraper (affiliate):
https://www.theperfectloaf.com/cdk

14" Proofing baskets:
https://shopsfbi.myshopify.com/produ...

All my favorite baking tools for this bread:
https://www.theperfectloaf.com/mybak...


CHAPTERS
00:00 Intro
00:48 Step 1. Levain
01:42 Step 2. Autolyse
02:57 Step 3. Mix
06:02 Example of overhydrated dough
06:38 Step 4: Bulk fermentation
08:21 Should I fold the dough again?
09:03 When to end bulk fermentation?
09:50 Step 5: Divide & preshape
10:37 Step 6: Shape & Proof
11:26 Step 8: Bake
12:35 Outro

#bread #baking #theperfectloaf