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50/50 Sourdough

May 18, 2020

FlourStoneground high-extraction bread flour (50%)
Stoneground whole wheat flour (50%)
Salt2% non-iodized fine sea salt

Baked May 3rd, 2020

In general, I use the methods described in the book Tartine Bread by Chad Robertson, in consultation with The Sourdough School by Vanessa Kimball. This particular recipe is The Sourdough School's "Classic 50:50 Wholegrain/White Sourdough Boule" recipe. I've found it very important to do an overnight autolyse, without levain, in the refrigerator. I made the levain the next day, waited a few hours for it to reach peak activity, then incorporated it into the dough. I then gave it two more hours before adding salt and beginning the bulk fermentation process. For bulk fermentation, I fold the dough gently every 30 minutes for three to four hours, then shape and put it back in the refrigerator for an overnight final rise.

Here's a shot of the crumb: