Poppyseed Sourdough
Serves 810 mins prep0 mins cook
This poppyseed sourdough recipe involves an overnight autolyse, which many find life changing. With a combination of white bread flour and whole wheat flour, it's crafted with high hydration and a touch of salt, making it an excellent choice for homemade bread enthusiasts.
0 servings
What you need
Instructions
1: Combine white bread flour and whole wheat flour in a bowl. 2: Add water to achieve 80% hydration and mix well. 3: Incorporate 20% levain and 2% salt into the mixture. 4: Allow for a 10-hour autolyse. 5: Perform a 7-hour bulk fermentation. 6: Place the dough in the fridge for a 16-hour cold proof.View original recipe