Yeasted Sourdough
Modified from what I learned at my baking class.
Formula
Desired Quantity:
Levain
| Ingredient | Percent | Quantity |
|---|---|---|
95% Bread Flour |
0 | 0 |
5% Whole Wheat Flour |
0 | 0 |
100% Water |
0 | 0 |
20% Starter |
0 | 0 |
Final Dough
| Ingredient | Percent | Quantity |
|---|---|---|
85% Bread Flour |
0 | 0 |
15% Whole Wheat Flour |
0 | 0 |
69% Water |
0 | 0 |
0.4% Yeast |
0 | 0 |
2.5% Salt |
0 | 0 |
0.5% Malt |
0 | 0 |
15% Levain |
0 | 0 |
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