Vermont sourdough with whole wheat bread

This bread is small and delicious. For sure next time I'll make it double.


Ingredients:


Preferment (total 200g):

• 75g bread flour
• 95g water
• 30g sourdough (100% hydrated)

Final dough (total 850g):

• 375g bread flour
• 50g whole-wheat flour
• 230g water
• 10g salt
• the above preferment (200g)

Directions:

1. Make the preferment 12-16 hours before.
2. Mix all ingredients except salt for 1-2 minutes.
3. Autolyse 20-60 minutes.
4. Add salt and mix 8 min, DDT 24ºC.
5. Bulk fermentation 2h30 with stretching and folding 2 times at 50min.
6. Shape.
7. Final fermentation 3h at 24ºC.
8. Bake 40 min at 240ºC.