Maurizio Leo's "best" sourdough recipe is a 2 hour autolyze followed up with 95 ml of bassinage w/ levain and salt.. Funny he specs medium protein white flour (11.7 percent protein) w/ just 64 gm of additional whole wheat flour. I use the central milling organic flour sold at Costco under the Kirkland label along with whatever ww flour I have lying around. Lately it's been King Arthur. I've used this recipe for years and lately I found (I took a long break from sd baking) it's really tough to get the dough to absorb that 95 ml of water. Coil folds help a bit. It's usually ok and incorporated by 2 hours shy of the end of the bulk ferment. So far I get good oven spring. It's decent bread and of course I always wonder if it can be better. Your recipe is interesting in that you use a lot more starter (vs 30 g in a levain) and there's that 200 gm flour from another grain like einkorn. Just bought a 20 lb sack of that myself. I'll try your recipe next.
You are the best ❤
Maurizio Leo's "best" sourdough recipe is a 2 hour autolyze followed up with 95 ml of bassinage w/ levain and salt.. Funny he specs medium protein white flour (11.7 percent protein) w/ just 64 gm of additional whole wheat flour. I use the central milling organic flour sold at Costco under the Kirkland label along with whatever ww flour I have lying around. Lately it's been King Arthur. I've used this recipe for years and lately I found (I took a long break from sd baking) it's really tough to get the dough to absorb that 95 ml of water. Coil folds help a bit. It's usually ok and incorporated by 2 hours shy of the end of the bulk ferment. So far I get good oven spring. It's decent bread and of course I always wonder if it can be better. Your recipe is interesting in that you use a lot more starter (vs 30 g in a levain) and there's that 200 gm flour from another grain like einkorn. Just bought a 20 lb sack of that myself. I'll try your recipe next.
As usual, excellent content. Note: I’ve found I get more oven spring putting my cold Dutch oven into a cold oven. Just my experience.