Sourdough Bread (70% Hydrations)

Made 2 sourdough batard 😊 I took the video but I forgot to take the loaves picture...😅 Only, this 👇... to show the crumb picture!

Sourdough Bread (70% Hydrations)

Ingredients：

400g  Bread Flour  

100g French Bread Flour

350g  Water  ( 25g water to mix with salt)

10g   Salt 

100g   Sourdough Starter (Levain)  

Method:

• Mix all flour, water (325g) & levain  -Autolyse  2 hrs
• Add  salt & water(25g) - rest 30 mins
• Bench fold - rest 30 mins (Divide the dough)
• 1 x  lamination - rest 1 hr
• 1st Coil Fold -  rest  1 hr
• 2nd Coil Fold - rest  2 hrs
• Shaping -  rest 1 hour
• Cold Retard - 12  hours
• Preheat the oven and a pan at 250℃.
• Pour hot water into roasting pan. Spray lots of water onto the dough. Score and bake at 250℃ for 15 mins.
• Remove roasting pan and decreast to 200℃  bake for 30 min.

Happy Baking!