VICBAKES

Adapted from The Perfect Loaf 1st Trial (9th May to 10th May 2020) Half the recipe to make 1 loaf Used refrigerated starter instead of mature starter Followed timings exactly Stretch and fold 4 x Cool in oven with door open for 20 min Let rest 1 hour+ only before slicing Recipe Bread Flour - 80.0 baker's % Whole Wheat Flour - 15.1 baker's % Dark Rye Flour - 4.9% baker's % Water - 78.0 baker's % Levain - 19 g Refrigerated Sourdough Starter + 19 g Whole Wheat Flour + 19 g Bread