boPIZZA

Sourdough Bread
80% hydration

Calculate

Ingredients

Fine sea salt

19 g

Water

315 g

Strong Bread Flour (Type 750)

405 g

Wholemeal rye Flour (Type 2000)

45 g

Sourdough

135 g

Bread weight

919 g.

Start

Start with

Fine sea salt
19 g
Water
315 g
Strong Bread Flour (Type 750)
405 g
Wholemeal rye Flour (Type 2000)
45 g
Mix
to make dough smooth
Wait - Hydrolyze
1 hour

Add

Sourdough
135 g
Mix
by hand
Wait
120 min.
Dough streatch
by hand, every two hours