My Sourdough Guide

~15g sourdough starter

38g bread flour “tipo 80”

38g rye flour

75g filtered water

700g flour "saloia" (470g “tipo 65” + 230g “tipo 80”)

500g filtered water

50g rega (optional)

120g-150g levain (~15g left for next day starter)

14g salt

Night before: feed starter 1:5:5.
Next morning (~12h): mix levain, water, flour.
Rest for 30 minutes.
Knead on the stand mixer (vel 2/7) for 5 minutes or until reaches 24c. Add salt now and extra water (rega) if flour can handle it.
Bulk ferment for ~4 hours room temp for until volume increases by ⅔.During the first half of bulk ferment, do a few folds to build strength, spaced by 30 minutes.
Pre-shape into ball and rest for 30 minutes.
Shape, place on basket, rest for 10 minutes and stitch.
Proof for ~3 hours or overnight in the fridge.
Bake at 230c in a pre-heated dutch oven for 20min with lid, 35min without lid.
Rest for 2 hours before slicing.