Wanted to share my best hybrid sourdough thus far. I’ve tried many, many sourdoughs before, but I was never really satisfied with the result. Mostly because the crumb ended up being too chewy/gummy and too sour. This one had a great thin crust and soft crumb with just a hint of sourness.

Ingredients

440 g T65 flour

260 g water (60%)

135 g active whole wheat starter (30%)

1.3 g instant yeast (0.30%)

9 g salt (2%)

Total hydration around 65-66% including my starter. A lot lower to what I used to try, so maybe that’s why it worked so much better this time

Method

-Started with autolysis of the flour and water for 30 min. Added my starter, followed by the yeast and salt.

-Kneaded for couple of minutes in my stand mixer, followed by another few minutes by hand, just to get a feel for the dough.

-Bulk fermentation was around 2.5 hours, with a few stretch and folds every 45 minutes.…