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@minomobi.bsky.social

A 68% hydration bread recipe designed with the Flour Blend Calculator.

Ingredients

  • 80g Spelt White (Ultra-Unifine) (12%)
  • 600g Hard Red Wheat (Costco) (88%)
  • 445g water
  • 9g salt
  • 100g sourdough starter (100% hydration, White / AP Flour)

Instructions

  1. 1
    Mix 680g flour blend with 445g water. Rest 30 minutes (autolyse).
  2. 2
    Add salt, starter to the dough. Mix until well incorporated.
  3. 3
    Bulk ferment at room temperature. Stretch and fold every 30 minutes for the first 2 hours. Target: 68% hydration dough.
  4. 4
    Pre-shape into a round, bench rest 20 minutes, then final shape. Cold proof in the refrigerator overnight.
  5. 5
    Preheat oven with dutch oven to 500°F (260°C). Score the loaf and bake covered 20 minutes, then uncovered at 450°F (230°C) for 20-25 minutes until deep golden brown.

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0