Honey Lavender Sourdough
Serves 130 mins prep0 mins cook
A unique honey lavender sourdough loaf with a nice open crumb. The recipe features 300g of white bread flour and 20g of whole wheat flour, with a hydration of 75% and a flavorful combination of honey and lavender.
0 servings
What you need
Instructions
1: Combine white bread flour and whole wheat bread flour. 2: Add water according to the hydration level (75%). 3: Incorporate 20% levain and 2% salt into the dough. 4: Allow for a 30-minute autolyse. 5: Proceed with 6 hours of bulk fermentation. 6: Cold retard the dough for 20 hours. 7: Score and bake the loaf as desired.View original recipe