76% Hydration Sourdough With Rye & Whole Wheat Blend скачать в хорошем качестве

76% Hydration Sourdough With Rye & Whole Wheat Blend

If you want deeper flavor, better structure, and a baking schedule that actually fits real life — this overnight bulk sourdough method is the answer. In this video, I’ll show you how to make a balanced three-flour sourdough using rye, whole wheat, and white bread flour. We’ll mix in the evening, build strength with stretch and folds, let the dough ferment overnight, and bake a flavorful artisan loaf the next day. This small-batch formula gives you nutty depth from whole wheat, subtle earthiness from rye, and strong oven spring from white bread flour — all at 76% hydration for a soft but manageable dough. ⸻ Formula Flour: • 200g white bread flour • 100g whole wheat flour • 100g rye flour Water: • 325g total water Starter: • 100g active sourdough starter (100% hydration) Salt: • 11g Total flour (including starter): 450g Hydration: ~76% ⸻ Method Overview • Mix in the evening • 3–4 sets of stretch and folds • Overnight bulk fermentation • Shape in the morning • Optional short proof or cold proof • Bake at 500°F in a preheated Dutch oven Bake: 40 minutes Open Bake with a casserole dish filled with boiling water. Internal temperature: 205–210°F Cold fermentation develops deeper flavor, improves scoring, and gives you more control over structure. This method is ideal for anyone who wants artisan sourdough without spending all day in the kitchen. If you found this helpful, consider subscribing for more sourdough techniques, fermentation breakdowns, and practical baking methods.