A beautiful sourdough bread with blue spirulina inspired by summer skies. The recipe includes a mix of white bread flour and levain, with a hydration level of 76%. The sourdough is shaped and proofed overnight for a perfect bake.
1: Combine 300g white bread flour, 20% levain, and 2% salt in a mixing bowl.
2: Add water to achieve 76% hydration and mix until incorporated.
3: Allow a 30-minute autolyse.
4: Perform lamination 2 hours into bulk fermentation.
5: Sprinkle in blue spirulina during bulk fermentation.
6: Continue bulk fermentation for a total of 6 hours.
7: Shape the dough and transfer it to the fridge for an overnight proof of 16 hours.
