This super delicious sourdough bread with 68% hydration doesn’t only look good, it also tastes fantastic. As the hydration level is at 68% only, the dough is very easy to handle and process. Therefore it can be categorized as a simple recipe. 😊
This is my first time using a baking steel for baking sourdough bread, so please bear with me 😄 because I forgot my loaf in the oven while playing with my daughter. 😅 I also tried a different baking temperature than my usual high heat first then low heat.
Make sure to have a mature sourdough starter that is active and healthy. If you think your starter is not, then you can add 1 g of fresh yeast to help with the rise. 😊
You will need:
450g bread flour (12% protein)
50g whole wheat
320g lukewarm water
120g wheat starter (100% hydration)
15g salt
Accessories:
stand mixer with dough hook
container for bulk fermentation
banneton for 1500g dough
gluten-free flour for dusting the banneton
sharp razor for scoring the dough
baking steel
Optional: lava stone for steaming