- 1 lb 8 oz bread flour (or all purpose)
- 3.5 oz whole wheat flour
- 20.5 oz water
- 1 tbsp salt
- 14 oz sourdough starter
- Everything Bagel seasoning (optional)
- Combine all ingredients except salt and knead into a dough. Add water or flour to achieve desired consistency (sticky, but not wet).
- Let dough proof for 12-18 hours (until doubled in size).
- Add salt and knead again. Let stand until doubled in size.
- Move to final baking instrument, knead, and let rise a final time.
- Bake at 450F for 35 minutes, covered. Remove cover and bake until top is desired colour.
Published
Baronaitis Space 