Braided sourdough bread

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wulkan
Издатель
English /Türkçe
350 g bread flour
50 g dinkel flour
50 g whole wheat flour
50 g rye flour
100 g levain
370 g of water
Instructions:
I autolysed the flour with water for one hours. I added levain and 10 gr of salt. I kneaded it until the gluten window formed. After 1 hour, I made the first strech and fold. Then I made 2 more folds with 45 minutes intervals. I left the dough alone until it became light. I gave it a shape and put it in the basket. I After 15 hours cold fermentation I cut the dough and braided as in the video.
I baked the dough in a preheated oven at 240 degrees for 25 minutes with a cover, and later at 200 degrees for 15 minutes without a cover.
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