The Loaf Novice

I can finally say I have made a loaf of beautiful sourdough bread with my own two hands! She's a white wholemeal loaf with a gorgeous tight crumb. Nice crust and a soft, slightly chewy, pillowy interior. Flavour-wise, she's slightly sour, with a hint of nuttiness from the wholemeal flour. Tasty on its own, but also great with butter and flaky salt. Ahhh, I regret not having a good bottle of olive oil and balsamic vinegar now! Levain: 45g starter 45g AP flour 45g whole wheat flour 90g water Dough: 273g bread flour 500g AP flour 175g whole wheat flour 660g water Levain 18g salt Baking: 30 minutes covered @250C Uncovered 10 minutes And the stats for you math nerds: Weight (gram) % Levain AP flour 45 Wholemeal flour 45 Other flour 0 Water 90 Starter 45 Total Levain 225 20.78% Dough Bread flour 273 AP flour 500 Wholemeal flour 175 Other flour 0 Water 660 Salt 18 Total Total Flour 1083 Total Wholemeal flour 220 20.31% Water 795 73.41% Salt 18 1.66% Bread 1 on the left, bread 2 ...