Sourdough bread with raisins and walnuts | Add whole wheat and rye flour, the healthiest bread ever

#sourdoughbread #walnuts #raisins #No-knead
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👉I usually feed my levain starter once every 7-10 days. The activity of my starter is relatively low; therefore, I refresh it once or twice on the day before baking. Additionally, on the baking day, I refresh it in the morning using a 1:2:2 ratio of starter to water to flour. This ensures that the starter is full of vitality and ready in 3-6 hours, having tripled in size.
Recently, with the warmer weather, the fermentation time has started to decrease. Please note that the mentioned fermentation times are for reference only and should be adjusted based on the ambient temperature.
✏️Ingredients
100% hydrated sourdough 140g
Water at room temperature 230ml
Brown sugar 1g
Strength flour 210g
Whole wheat flour 80g
Rye flour 40g
Fine salt 8g
Walnuts 50g
Raisins and cranberries 100g
12:00 - Mix (20 minutes)
12:20 - Stretch and bend for the first time (20 minutes)
12:40 - Stretch and fold for the second time (20 minutes)
13:00 - Stretch and fold for the third time and let it ferment. (2.5 hours)
15:30 - Refrigerate overnight.
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