How to Open bake multiple loaves The results of different hydration experiments Bim’s Recipe for the dough are the same except the amount of water 500 g. Bread flour (14% protein content) 50 g. Whole wheat flour 110 g. Starter 11 g. Salt 358 g. Water (68% Hydration) Or 413 g. Water (77% Hydration) Or 468 g. Water (86% Hydration) Or 522 g. Water (95% Hydration) Or 578 g. Water (105% Hydration) Mix water, starter, flour and salt in a large bowl resting for 30 following with 4 sets of stretch fold
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How to Open bake multiple loaves The results of different hydration …
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Open bake multiple loaves This is the perfect loaves of Sourdough workshop for beginners group #3 Bim’s 65% hydration Sourdough Recipe for each loaf 500 g. Bread flour 325 g. Water 100 g. Sourdough starter 10 g. Salt Mix everything followed with 4 stretch and fold, coil fold and slap and fold every 30 minutes (2 hours) Continue bulk fermentation for 5 and half hours at 26 degrees Celsius Pre shape and rest 30 minutes then final shape and put in Banneton basket put on counter to proof one hour an
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Open bake 3 loaves, for those who want to bake multiple loaves in the same time, I recommend open bake method. Here is the recipe for two loaves 1500 g. Bread flour 1050 g. Water (70%) 200 g. Peak starter (20%) 30 g. Salt (2%) 2 sets of slap and fold after initial mix (15 minutes apart) 4 set of stretch and fold every 30 minutes Rest 2.5-3 hours at 25 c’ Pre shape 15 minutes and shape then putting in the Banneton basket and rest for 1 hour then cold retard for over night 12 hours Baking Pre heat
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