For this sourdough bread, I used freshly milled yecora rojo, a strong hard red wheat.
This recipe makes 4 loaves, if you only want 2, halve all the ingredients!
1360g medium-protein white flour (11-12% protein)
340g freshly milled Yecora Rojo wheat
1360g water
31g salt
110g sourdough starter used to make the levain in step 1, below
- Levain: mix 55g white flour, 55g fresh whole wheat, 110g sourdough starter, and 110g water and let ferment 3 hrs
- Mix: mix everything in a spiral or by hand until medium development (see beginning of Reel). Final dough temp around 75F/24C
- Bulk fermentation: 3 hrs at warm temp
- Divide: 4 x 900g, rest 40min
- Shape: long batard or round
- Proof: Overnight at 39F/4C
- Bake: 450F/230C for 20m with steam, 30-40m until deeply colored
