Uploaded May 2021 | Updated September 2026, 1 week ago

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How to achieve open crumb for basic country sourdough. Steps from autolyse to baking, showing every details and techniques.

Basic country sourdough.

240g Bread flour
60g Wholewheat
230g water
60g sourdough starter
6g salt

*hydration adjust accordingly to flour used.
*dough bulk proof at 25-26C for 5hr
*final proof 15-20mins at 25-26C
*retard overnight in fridge at 4C or below.

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鄉村麵包（歐包）
240克 高筋麵粉
60克 全麥麵粉
230克 水
60克 天然酵種
6克 鹽

*水份根據麵粉可以自行調整

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