Making of the Classic
4% @jqdsalt salt
5% @lindleymills sprouted rye
10% @migrashfarm 84% extraction whole wheat
10% @migrashfarm 99% extraction einkorn
75% @kingarthurbaking Organic Select Artisan BF
•3 hour autolyze
•laminate in salt wait 30m then laminate in Levain
•3 hours W/ coil fold every 30m
•3 hours bulk
•Preshape & 30 min bench rest
•Final shape & 30 min rest in banneton
•14 hour proof @ 47 degrees
If you have any questions on this loaf or any general Sourdough questions let us know.
Or, if you want to have us bake it for you, order HERE.