The Perfect SOURDOUGH Classic Loaf - Handmade Sourdough Recipe

Here's an instructional video on how to make a classic loaf in a proofing basket.


Recipe for 2 loafs:
800g strong white flour
200g wholegrain spelt
740g water
200g sourdough starter (added when peaking as instructed in video)
22g salt

You can divide this recipe by 2 to create a single loaf and multiply to make more.


Timeline:
Autolyse
Adding sourdough 30minutes after autolyse
Adding salt after 15minutes
Rest time 30minutes before first fold.
Rest time 30minutes before second fold.
Final proofing for 2 hours before pre shape.
Preshape and wait for 15 minutes, for the surface to dry out.
Final shape and keep it at room temperatur for another 30 minutes to let the dough fill out the bannetons.
Cold proof for 12hours at 7c (44f)

Baking instructions
250c (482f) preheated for 45minutes.

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