I tend to use 50-50 with excellent results but I've used 100% bread flour with no major issues except tired hands- the dough was very elastic & needed serious stretching. If you haven’t yet read through my post on my sourdough starter maintenance routine, check it out for some helpful hints on what to look for when your sourdough starter and levain are ripe and ready to use. I was just curious as to why you don’t make a levain? That is one set. Seasonal recipes, joyful living, and authentic ponderings. This led me to testing different methods, hydration levels, and brands of flours over the last few weeks, to develop a simple sourdough bread recipe for you, that uses 100% all-purpose flour. It was also not as sour as I might have liked, but the texture and crumb were delicious. It’s the same with my Dad and his Italian restaurant, and the reason I’ll sometimes get a call in the middle of the afternoon: “hey, the pizza dough is incredible today, you should head over and grab some.”. room temp water: 275 grams if you are using an all-purpose flour that has one ingredient on the package, hard wheat (Bob's Red Mill AP flour is an example). The CR00 flour was not used in the 100% Sprouted WW boule in this photo. King Arthur unbleached all-purpose flour, Trader Joe’s unbleached all-purpose flour, Gold Medal unbleached all-purpose are hard wheat flour + malted barley flour types. I tried a different person’s recipes to make baguettes but they didn’t have as much of the sourdough taste and I even did the first rise in the fridge over night. Best Thanksgiving Recipes; Harvest Favorites; Easy Homemade Meals; 5 Ingredients or Fewer; Sourdough Discard Recipes — View All Recipe Collections; Resources. Excited for you to start baking! If you did the final rise in the refrigerator, take it straight from fridge to score to dutch oven, cold. Whisk thoroughly until combined, with a fork. Feeding frequency is 24 hours. With the % you stated, 8.5g would be the sweet spot to get a 13.2% overall content. I kind of squish the dough in between my hands, and push it against the bowl. I stretch and fold more vigorously at the beginning of bulk than usual since it is extraordinarily slack and extensible (due to this recipe’s high hydration and autolyse). Hi! Bread Flour. Thanks for this post. See my post on the best way to store the bread after it’s baked for a few tips on keeping it on the counter and freezing if you think you won’t get through both loaves in a week. I try to use my hands as little as possible when dealing with the dough at this point. Try to keep the dough at the listed temperatures if possible; use your oven with its light on inside, your microwave with a bowl of steaming water, or a proofer. The original recipe called for the inclusion of honey which made the bread too sweet for my taste. You’ll see above my bannetons give the dough plenty of room to relax and expand in the fridge overnight. Thank you so much! Cold dough makes it easier to cut swiftly and sharply, without the blade dragging. Rotate your container and repeat 4 or 5 times. I think there’s a balance to be had with bread like this. I’ve also had great success with King Arthur varieties (specifically their bread flour when I need a bit of extra strength in my dough). I like to bake rather dark, so I sometimes extend this second half of baking until I get the crust I’m looking for. The same amount of sourdough then you add 250gr whole grain flour and water 1-2 hours honing. All purpose sub in this photo, so if you find the baking i. My panettone this Christmas dough plenty of room to relax and be flexible home for... 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