Double-Fed Sweet Levain Bread

KAREN'S KITCHEN STORIES
14Ingredients
80Minutes

Ingredients

US|METRIC
  • 50 grams sourdough (active)
  • 200 grams unbleached all-purpose flour
  • 50 grams whole wheat flour
  • 200 grams water (at 95 degrees F)
  • 250 grams sourdough (from the first feeding)
  • 400 grams unbleached all-purpose flour
  • 100 grams whole wheat flour
  • 400 grams water (85 to 90 degrees F)
  • 660 grams unbleached all-purpose flour
  • 40 grams whole wheat flour
  • 540 grams water (about 95 degrees F)
  • 20 grams salt
  • 2 grams instant yeast
  • 540 grams sourdough (the second)
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