Bread Blog
Return of the Sourdough
May 12, 2018
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Levain | 200 | 20 |
| Water | 750+50 | 80 |
| Wholemeal flour | 700 | 70 |
| White bread flour | 300 | 30 |
| Salt | 30 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 1hrs |
| Bulk rise | 3hrs |
| Bench rest | 30mins |
| Proof | 4–5hrs |
| Bake | 40mins |
Notes
- Unable to create a good levain—started it the night before, but did not float in the morning. Added an additional spoon of starter and waited an hour (still no floating).
- Luckily no issues with taste or crumb—tasted great!
Written by Daniel Apt, who likes design, code and bread.
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