(Almost) 100% White Sourdough
Father’s Day in Australia and my father-in-law loves his basic white bread. my starter is made with wholewheat flour so its not quite 100% white but he doesn’t need to know.
80% hydration with 200g of starter. 1kg of white flour. Let it autolyse for 2hrs and stretch and folded for 2 hrs with the bulk lasting 4hrs. Divided and per shaped with a bench rest of 30min. Cold proof in the fridhe for 16hrs. Dough came together quicker then usual. Most times I’m stretching a folding for a little longer than the 2hrs. I just love the blistering on the bread. Cooked in my bread cloche.
Will post further pics in the comments