Dreamy Blue Swirl Sourdough
Serves 1030 mins prep0 mins cook
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.
0 servings
What you need
Instructions
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.View original recipe