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--- recipes:other:sourdough_mixed [2022/02/13 10:55] – [Ingredients Main] christian
+++ recipes:other:sourdough_mixed [2022/02/20 21:19] – [The Process] christian
@@ Line 2: / Line 2: @@
 This bread has a 72% hydration if you don't count the seeds as a dry ingredient (which I don't, as they don't absorb water).
-It's the bread I bake at least twice a week, and my staple.
+It's the bread I bake every week, and my staple.
 ===== Ingredients Starter =====
   * 300g strong wholegrain wheat flour (you can use 200g wholegrain/100g rye as well)
@@ Line 11: / Line 11: @@
   * 750g strong white wheat flour
   * 120g mixed seeds (pumpkin & sunflower) this is optional -leave it out if you don't like seeded bread
-  * 450ml water
+  * 440ml water
   * 18g salt
@@ Line 36: / Line 36: @@
 The timings are for a heated house in winter - in summer, things can move quite a bit faster. If you don't heat a lot, things can move a lot slower.
+===== The Process =====
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+The dough freshly mixed - the stage where the starter is added to the rest of the ingredients.
+{{:recipes:other:img_20220220_135651242.jpg?400|}}
+.5 hours later - we can see some rise, and I have stretched the dough twice.
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+hours later - you can see the increased rise.
+{{:recipes:other:img_20220220_163437464.jpg?400|}}
+hours later - the dough is stretched once more and transferred to the proving basket.
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+hours - we have a full rise in the proving basket, and the dough is put into the Dutch oven at 230 degrees.
+{{:recipes:other:img_20220220_190453821.jpg?400|}}
+minutes at 230 degrees, and we lift the lid of the Dutch oven.
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+After a total of 1h 10 minutes baking time (50 minutes after removing the lid)