Sourdough Bread

100% Bread Flour

1. Starter fed at 12:30 am, and again at 10 am
2. 5.5 h rise for active starter (40% rye, 60% wheat)
3. 30 min autolyse (100% bread flour)
4. 75% hydration
5. First fold at 4:21 pm
6. Fold x 4 hours
7. Bench rest 30 min
8. Fridge by 9:30 pm
9. Oven by 5:30 am

Tips

• multiple scores for improved ventilation – one score is not enough for this boule