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--- recipes:other:sourdough_mixed [2022/02/20 20:12] – [The Process] christian
+++ recipes:other:sourdough_mixed [2023/02/04 10:47] (current) – [Ingredients Main] 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 38: / Line 38: @@
 ===== The Process =====
-The dough freshly mixed - the stage where the starter is added to the rest of the ingredients.
 {{:recipes:other:img_20220220_101919990.jpg?400|}}
-.5 hours later - we can see some rise, and I have stretched the dough twice.
+The dough freshly mixed - the stage where the starter is added to the rest of the ingredients.
 {{:recipes:other:img_20220220_135651242.jpg?400|}}
-hours later - you can see the increased rise.
+.5 hours later - we can see some rise, and I have stretched the dough twice.
 {{:recipes:other:img_20220220_162620742.jpg?400|}}
- hours later - the dough is stretched once more and transferred to the proving basket.
+ hours later - you can see the increased rise.
 {{:recipes:other:img_20220220_163437464.jpg?400|}}
- hours - we have a full rise in the proving basket, and the dough is put into the Dutch oven at 230 degrees.
+ hours later - the dough is stretched once more and transferred to the proving basket.
 {{:recipes:other:img_20220220_181323321.jpg?400|}}
+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.
-{{:recipes:other:img_20220220_190453821.jpg?400|}}
+{{:recipes:other:img_20220220_195357918.jpg?400|}}
+After a total of 1h 10 minutes baking time (50 minutes after removing the lid)