Here are some nice tasty sourdough bread made using Wilfa Probaker.
Levain:
100g wheat starter
140g whole wheat flour
100g water at 50c
Ferment at 30c for 5 hours.
Dough:
340g levain
570g strong bread flour
665g weak bread flour
380g whole wheat flour
285g spelt flour
41g salt
Mix slow for 5 minutes without salt.
Add salt and mix 3 minutes at high speed.
Bulk ferment 4,5-5 hours at 24c.
Make 2 folds during bulk ferment. About 1-1,5 hour apart.
Final shape without preshape.
Proof at room temperature for 30-60 minutes.
Cold proof in fridge for 12-15 hours.
Bake for 40-50 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done.
00:00 Intro
00:13 Ingredients
00:54 Mix
02:30 1st fold
03:03 2nd fold
03:48 Shaping
07:11 Bake
08:20 Results