How to Make Sourdough Bread | Intermediate Recipe

Here's a follow-up to my beginner's sourdough video 😊 This recipe has a higher hydration and a longer proofing time, but it's still just as simple to make.
Beginner's sourdough video:
• How to Make Sourdough ...
Recipe:
280 g bread flour
35 g whole wheat flour
245 ml water
7 g salt
70 g active sourdough starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)
Bulk fermented 6.5 hours at 76ºF
Final proofed 17 hours in fridge
Baked 18 mins at 450°F with steam + 12 mins 410°F without steam
Specs:
85% bread flour
15% whole wheat flour
80% hydration
2% salt
20% starter inoculation
Music:
Solo Sky Music - • Thinking Of You | Solo...
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[@lefterissotirakis]

Nice content!keep up the good work ❤️

[@BaddieNattyBakes]

Thanks for watching 💜

[@lazypanda5486]

Hey Nathalie, I have two questions about the flour you use. Since I´m from Germany we don´t have something like "bread flour" but so called "Typen 405, 550, 1050 ...". So I´m wondering how much protein the flour you use contains (per 100g) and if it´s eco flour or not. Thanks and greetings, Philipp

[@BaddieNattyBakes]

Hi Philipp, the flour I use has 12.7% protein. It's unbleached flour, but I don't think it's eco flour as it's not labeled organic. Hope this helps!

[@theofilo5]

Bravo

[@BaddieNattyBakes]

Thank you !

[@mariaubidia5431]

After the las coil do you rest the dough for 6 hours ?

[@BaddieNattyBakes]

Hi ! No the total bulk fermentation was around 6 hours, so that's from the time of mixing the ingredients to pre-shaping.

[@dianel.9703]

Beautiful bread. Do you bake it straight from the fridge and let the dough hang out at room temperature while the oven is heating?

[@BaddieNattyBakes]

I've done both and I haven't seen any difference in the outcome. However, my oven only takes 20 minutes to preheat, so the dough doesn't sit out at room temperature for long before baking.

[@lefterissotirakis]

Could you plz tell us about the temperature of your dough it would be really helpfull

[@BaddieNattyBakes]

Yes, my dough temperature is usually somewhere between 73 - 75 F

[@WhichOrThat]

Which brand bread flour are you using? Thanks.

[@BaddieNattyBakes]

Hi ! I’m using King Arthur bread flour, 12.7% protein 🙂