120g Fed sourdough starter
170g lukewarm water
180g bread flour
Cover and let rest at room temperature for 4 hours. Refrigerate overnight.
Add:
135g bread flour
7g sugar
1 1/4 teaspoon salt
1/4 teaspoon citric acid
Knead to form a smooth ball.
Let rise 2 to 5 hours.
Form loaf and let rise 2 to 4 more hours.
Preheat oven to 425°
Bake 25 to 30 minutes
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