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SOURDOUGH BREAD 🍞 My Favorite Everyday Recipe🫶🏻 450 g bread flour 50 g whole grain rye flour 350 g water 90 g sourdough starter 10 g salt Dough temperature during fermentation: 22-23°C (72-73°F) Warm fermentation: ~8 hours Cold fermentation: ~13 hours The loaf weighs: ~ 950 g. The proofing basket size: 21 × 15 × 8 cm ( 8.3 × 5.9 × 3.1 inches). Method: 🥣Mix water and flour and leave for autolyse (this will passively develop gluten in the dough, making it easier to work with later). 🕛 Cover a
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