Liquid Levain Sourdough
Modified from what I learned at my baking class.
Formula
Desired Quantity:
Levain
| Ingredient | Percent | Quantity |
|---|---|---|
Bread Flour |
95 | 101.556 |
Whole Wheat Flour |
5 | 5.345 |
Water |
100 | 106.901 |
Starter |
20 | 21.380 |
Final Dough
| Ingredient | Percent | Quantity |
|---|---|---|
Bread Flour |
100 | 470.367 |
Water |
60 | 282.220 |
Yeast |
0.1 | 0.470 |
Salt |
2.5 | 11.759 |
Levain |
50 | 235.183 |
Directions
-
Combine Ingredients and mix to improved.
-
Perform 3 turns in 2 hours
-
Divide and let rest for 15 minutes
-
Shape and final prove for 1 hour
-
Bake at 465° for 40 minutes