To go with our new years eve dinner, I came up with this sourdough using two different starters. A stiffer AP starter , and a whole wheat poolish starter. I used an overnight bulk fermentation, then shaped and proofed them in the morning for a couple of hours.
The main dough was a mix of AP, Bread, Spelt , and a little corn flour. The exact ratios are below. Baked with steam for 10 min then another 20 min and with a vented oven for another 5-8 min.
| gm | OZ | ||||
| Total desired Bread Weight (gm) --> | 1045.0 | 36.8 | |||
| Desired Bread Hydration % | 60.00% | ||||
| Desired % of Starter you want in the dough | 25.00% | 261.3 | 9.2 | Does not include pollish | |
| What is the Hydration of the Starter, biga, or poolish you are using | 100.00% | Add 250 gm poolish | |||
| Your starter hydration contains : Flour | 130.6 | 4.6 | |||
| Water | 130.6 | 4.6 | |||
| Total Flour to add at desired % hydration Minus Flour already in Starter | 522.5 | 18.4 | |||
| Total Water to add at desired % hydration minus Water already in Starter | 261.3 | 9.2 | |||
| Desired Flour Mix - (Must add to 100%) | 100.0% | ||||
| % AP or bread | 46.00% | 240.4 | 8.5 | ||
| %AP | 20.00% | 104.5 | 3.7 | ||
| % spelt | 30% | 156.8 | 5.5 | ||
| %toasted corn flour | 4.00% | 20.9 | 0.7 | ||
| Dry yeast varies from 1-3% | 0.20% | 1.3 | 0.05 | ||
| Don't forget the Salt (2% is common) | 2.00% | 13.1 | 0.5 | ||
