Sourdough Bread
without overnight levain
Ingredients
- 3/4 c sourdough starter
- 1 kg bread flour
- 700 g water
- 50 g water
- 25 g salt
Instructions
- Mix starter, flour, water, then add in more water and salt
- Let rest an H
- Do 3 sets of French fold every 30 mins
- Rest for 4 H
- Halve
- Ferment in the fridge over night
- Bake at 450 F covered 30mins, uncovered 25 mins