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Bakery Calculator Test Loaf

@minomobi.bsky.social

A test sourdough recipe from a bakery percentage calculator.

Ingredients

  • 500g bread flour
  • 125g whole wheat flour
  • 425g water
  • 12.5g salt
  • 125g sourdough starter

Instructions

  1. 1
    Mix flour and water. Rest 30 minutes.
  2. 2
    Add salt and starter. Mix until incorporated.
  3. 3
    Bulk ferment 4-5 hours with stretch and folds.
  4. 4
    Shape and cold proof overnight.
  5. 5
    Bake in dutch oven at 500F for 20 min covered, then 450F for 20 min uncovered.

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0