Sourdough class for beginners EP. 4 (Open Bake multiple loaves) Recipe 500 g. bread flour 50 g. Whole wheat flour 385 g. water 110 g. Active Starter 11 g. salt Mix water, starter, flour and salt in a large bowl following with 2 sets of Coil Fold every 15 minutes and 4 set of Coil Fold every 30 minutes at 25 degrees Celsius (this process takes about 2 and half hour s) then continue bulk fermentation the dough for and half hours and pre shape rest for 20 minutes then final.shape, put the dough on