Mastered Crunchy sourdough
I add 1 egg & 20g olive oil (for 2 loaves) but you could leave these out if you want a firmer texture. I’d increase the water by 30g.
*makes 2 loaves* approx 75% hydration
300g Starter
530g Water
20g Olive Oil
1 egg
820g Flour
22g Salt
(I dimple in the 22g salt in with an extra 10g warm water over top of the dough 30min after I make it. Let sit for another 30min then start my stretch and folds)
Also, highly recommend baking in a loaf pan with another pan ontop to create a mini Dutch oven. They always turn out so perfect! 450 degrees for 25min. Lid off for another 20min at 400 degrees.
