HOW TO MAKE SOURDOUGH BREAD🥖 Open Baking 🤍 Step-by-step recipe Recipe for two loaves 🍞🍞 Ingredients: 630 g bread flour 70 g dark buckwheat flour (whole wheat) 7 g dry rye malt (optional) 490 g water 140 g active sourdough starter (100% hydration) 16 g salt Dough temperature during fermentation: 25°C (77°F) Warm fermentation: ~6 hours Cold fermentation: ~12 hours Method: 🥣 Combine all ingredients in a bowl until fully incorporated. 🕛 Let the dough rest for 1 hour, covered. 🤲🏻 Perform one