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.
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.
