Bread Blog
Back from China Sourdough
December 09, 2018
Ingredients
Levain (makes 400 grams)
| Ingredient | Quantity | |
|---|---|---|
| Starter (from fridge) | 2 table spoons | |
| Water | 200 | |
| Wholemeal flour | 100 | |
| White bread flour | 100 |
Dough (makes 2 loaves)
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Levain | 200 | 20 |
| Water | 1,125 | 75 |
| Wholemeal flour | 800 | 80 |
| White bread flour | 200 | 20 |
| Salt | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Levain rest | 11 hours (overnight) |
| Autolyse | 1 hour |
| Bulk rise | 14 hours |
| Bench rest | 30 mins |
| Proof | 3-4 hours |
| Bake | 40 mins |
Notes
- Forgot to put rice flour on the bottom when placing in the Dutch oven. Came out fine!
- Dough was wetter than usual. 80% hydration too much for this one?
- The bread was good though!
Written by Daniel Apt, who likes design, code and bread.
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