Shaping #sourdough #shorts

Bread resipe, quantities for two loaves of around 800-850 gr after baking. 700 gr white bread flour 50 gr rye 75 gr spelt flour 75 gr whole wheat 630 gr water 200 gr leaven 19 gr salt 14 gr EVOO Total bulk fermentation 5h and 14h in the fridge. Let’s be friend on Instagram: @ TikTok: maia_maia101 #sourdoughscoring #scoringbread #bread