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--- recipes:other:sourdough_mixed [2022/02/13 10:55] – [Ingredients Main] christian
+++ recipes:other:sourdough_mixed [2023/02/04 10:47] (current) – [Ingredients Main] christian
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 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)
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 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.
+{{:recipes:other:img_20220220_162620742.jpg?400|}}
+hours later - you can see the increased rise.
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+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)