https://www.copymethat.com/r/O2SPDSV0l/sun-dried-tomato-and-olive-sourdough-bre/
130365115
7SsloFW
O2SPDSV0l
2024-05-20 13:52:51
Sun-Dried Tomato and Olive Sourdough Bread
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Ingredients
- 240g bread flour (I used Japanese high gluten flour) - 80%
- 30g whole wheat flour - 10%
- 30g rye flour - 10%
- 230g water - 78.78% final hydration
- 6g sea salt - 2%
- 60g active sourdough starter/levain (100% hydration) - 20%
- 10g sun dried tomato, cut into small pieces
- 10g black olive, cut into ring
- Please refresh your starter several times before baking day in order to get a better result if you do not feed your starter daily or regularly.
- Please reserve some liquid and not add it all in one go as each flour absorbs water and hydrates differently.
- Banneton (proofing basket)'s size - 6.5" oval shape
- Ambient temperature after adding in levain: 25C
Steps
Directions at bakewithpaws.com
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