Ingredients
500g ripe 100% sourdough
200g all-purpose flour
200g bread flour
20g salt
10g psyllium husk
120g water
30g water
Mix the sourdough, flours, salt, psyllium husk and water.
Basinage with remaining 30g.
Fold every 30 minutes 4 times.
Divide into bannetons, and proof for an hour.
Bake at 220C with steam.
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