Sourdough Bread | Recipe

Day 1
- I start first feeding at 8 a.m.
First Feeding
•50g Main starter
•25g Organic Rye Flour
•25g Organic Bread Flour
•50g Water (78F° or room temperature)

- Second feeding at 8 p.m.
Second feeding
•50g Stater
•30g Organic rye flour
•70g Bread flour
•100g Water (78F° or room temperature)

Day2
Recommend your free time day
I start work on the dough in the morning
Dough ingredients
This is 65% hydration dough
•400g Bread flour
•100g Whole wheat flour
•175g Ripe Starter
•325g Water (78F° or room temperature)
•10g Fine sea salt
Mix all ingredients except salt bowl.
Rest for 20 minutes then add salt bowl that set aside. Mix until smooth. Cover and rest for 30-45 minutes (depend on your kitchen temperature)

Each folding and shaping rest 30 minutes apart.
1st Stretch and fold
2nd, 3th and 4th do Coil fold.
Pre-Shape
Final Shape
Proofing overnight in fridge.

Baking day
Preheat the oven with Dutch oven and steam tray to 500F° at bake mode no fan for 45 minutes or 1 hours.
Bring the dough out from the fridge once the oven is ready.
Put the dough on the paper parchment, scoring the dough. Put them in the hot Dutch oven pot. Cover with the lid. Use ice cubes for steam or pour 1/3 cup of water into steam tray on the bottom. (Caution,the pot extremely hot please use heat resistant gloves 🧤)
Then bake for 30 minutes with lid on then reduce the temperature to 425F° bake without lid for another 5-10 minutes or until til get brown color your desire.
Completely cool on rack before slicing.
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