Lia's Sourdough Sandwich Loaf
Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.. .. If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. Thanks to BC20 baker, Lia McIntosh, for this formula and process. I NGREDIENTS 550g bread flour (I used Marriages Strong Canadian Bread Flour) 50g whole wheat flour (I used Strong Wholemeal) 50g rye flour (I used organic light rye) 140g starter (I used a recently fed starter, although Lia used a starter straight from the refrigerator that had been fed four days previously) 12g salt ( I used crushed sea salt) 455 water (room temperature) Hydration: 72.9% Total Dough Weight 1256gms METHOD Mix all ingredients to a shaggy dough Rest for 30 mins Stretch and fold three times at 30-minute intervals Two sets of coil folds and 30-minute intervals Bulk ferment to almost double (90%) Tip the dough out onto a rice flour floured surface, divide, preshape, cover and rest
