Bread Blog
Lodge Sourdough
January 29, 2019
Ingredients
Levain (makes 450 grams)
| Ingredient | Quantity | |
|---|---|---|
| Starter (from fridge) | 1 table spoon | |
| Water | 250 | |
| Wholemeal flour | 100 | |
| White bread flour | 100 |
Dough (makes 2 loaves)
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Levain | 250 | 20 |
| Water | 750 + 50 | 80 |
| Wholemeal flour | 500 | 50 |
| Brown flour | 500 | 50 |
| Salt | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Levain rest | 8 hours (overnight) |
| Add tsp of starter to levain | 1 hours |
| Autolyse | 2 hour |
| Bulk rise | 3 hours |
| Bench rest | 30 mins |
| Proof | 3-4 hours |
| Bake | 40 mins |
Notes
- Levain was too wet, and did not float.
- Starter was fed 8 hours before used for levain.
- Dough was very sticky during bulk wise. Too high hydration due to using brown flour vs wholemeal flour?
- Dough was not too sour. It seems one should feed the starter regularly, regardless of keeping in fridge.
Written by Daniel Apt, who likes design, code and bread.
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