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This is my tips for open bake for beginner 72% Hydration Sourdough bread 🥰 Recipe 500 g. bread flour 50 g. Whole wheat flour 385 g. water 110 g. Active Starter 11 g. salt Methods Mic water, starter, flour and salt in a large bowl following with 4 sets of slap and fold every 30 minutes at 25 degrees Celsius (this process takes about 2 hours) then continuebulk ferment the dough for 5 hours and pre shape rest for 30 minutes final shape, put into banneton basket and rest on the counter for 1 hour t