Yeasted Sourdough
Modified from what I learned at my baking class.
Formula
Desired Quantity:
Levain
| Ingredient | Percent | Quantity |
|---|---|---|
Bread Flour |
95 | 34.564 |
Whole Wheat Flour |
5 | 1.819 |
Water |
100 | 36.383 |
Starter |
20 | 7.277 |
Final Dough
| Ingredient | Percent | Quantity |
|---|---|---|
Bread Flour |
85 | 453.575 |
Whole Wheat Flour |
15 | 80.043 |
Water |
69 | 368.196 |
Yeast |
0.4 | 2.134 |
Salt |
2.5 | 13.340 |
Malt |
0.5 | 2.668 |
Levain |
15 | 80.043 |
Directions
-
Combine Ingredients and mix to improved.
-
Perform 3 turns in 1.5 hours
-
Divide and let rest for 25 minutes
-
Shape and final prove for 1 hour
-
Bake at 465° for 35 minutes