sourdough

Bulk Fermentation: ~5 hrs Proof: 12-14hr Schedule: Feed levain @ 8am, Mix final dough @ 3pm, shape into loaves @ 8pm, proof in fridge overnight, bake around 8-10am following morning. Levain 50g Mature Levain 200g White flour 50g Whole wheat flour 200g Water (@ 80°-85° F) Final Dough 740g White flour 60g Whole wheat flour…