Best Sourdough Bread Recipe for Scoring - Tutorial with Detailed Instructions

Ingredients (for 2 loaves) For the starter: 35 g mature starter at 100% hydration (I use a rye starter) 160 g bread flour 160 g water For the dough: all of the starter 200 g wheat berries (or wholegrain flour if you don’t have a mill) 600 g bread flour 200 g boiling water 500 g + 10 g water at room temperature 17 g salt For the full recipe also visit my blog breadjourney.com To find out more about my scoring technique, as well as my recipes, please visit one of my pages below. As always, do not hesitate to ask questions in the comments as I am always happy to help! Blog: www.breadjourney.com Instagram: www.instagram.com/breadjourney Facebook: www.facebook.com/breadjourney