Forklet Search Explore Create Account
Recipe

Cards

Printed at the current scale: 6 loaves · about 5.2 kg · Metric · front and back, more cards if it runs long

Country sourdough

6 loaves · about 5.2 kg · 4 × 6 in
3000 g Bread flour
2250 g Water
600 g Active levain (100% hydration)
60 g Fine salt
forklet.co/r/p5HjQl6m?scale=3 · v1
  1. Mix 3000 g Bread flour with 2100 g Water; rest 1 h.
  2. Add 600 g Active levain (100% hydration), 60 g Fine salt and 150 g Water; squeeze until absorbed. 10 min
  3. Bulk ferment with 4 sets of folds in the first 2 hours. 4 h to 5 h
  4. Divide into 6, shape and place in floured baskets. 15 min
  5. Cold retard in the fridge. 4 °C · 12 h to 16 h
  6. Bake covered at 250 °C for 20 min, then uncovered at 230 °C for 25 min.
Scan for the Full Recipe