68% Hydration Sourdough
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Nutrition balance score
Good
Glycemic Index
72
High
Glycemic Load
25
High
Nutrition per serving
Calories175.4 kcal (9%)
Total Fat0.8 g (1%)
Carbs34.6 g (13%)
Sugars0.2 g (0%)
Protein6 g (12%)
Sodium323.8 mg (16%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Instructions
Shaggy Dough
Step 1
Combine water + starter and mix until frothy
Step 2
Add flour & combine until a shaggy dough forms
Step 3
Allow to rest for 30 min
Bulk Fermentation (oven light can be used to acheive 22-24°C)
Step 4
Add salt & combine
Step 5
Do 3-4 stretch & folds every 30 min (for first 2 hours)
Step 6
Bulk ferment until a 70-80% rise, the dough is filled with visible bubbles and is slightly jiggly.
Pre-Shape
Step 7
Pour dough out of container and gently (without knocking gas out) carry out push & pulls until the surface of the dough is tight.
Step 8
Allow to rest covered on counter for 20 min
Final Shape
Step 9
Lightly flatten dough (without pressing out gas)
Step 10
Fold the bottom up first, followed by the sides & top
Step 11
Pinch centre seam closed properly
Step 12
Do 2-3 push & pulls until the surface is tense but not too tense
Cold-Proof
Step 13
Place in a floured banneton & cover
Step 14
Cold-proof in fridge for 12-16 hours
Baking
Step 15
Pre-heat oven for 45-60 min with pot inside at 250°C
Step 16
Flip dough onto baking paper and score
Step 17
Bake covered for 20 min at 250°C
Step 18
Bake uncovered for 30-35 min at 220°C
Step 19
Optional: Switch oven off, open door and allow to stand for 5-10 min to set crumb
Cooling
Step 20
Cool bread for a minimum of 2-3 hours, preferably until completely cool
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