Thursday, December 31, 2015

Organic Sourdough Baquettes



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. 



gmOZ
Total desired Bread Weight (gm) -->1045.036.8
Desired Bread Hydration %60.00%
Desired % of Starter you want in the dough25.00%261.39.2Does not include pollish
What is the Hydration of the Starter, biga, or poolish you are using100.00%Add 250 gm poolish
Your starter hydration contains : Flour130.64.6
Water 130.64.6
Total Flour to add at desired % hydration Minus Flour already in Starter522.518.4
Total Water to add at desired % hydration minus Water already in Starter261.39.2
Desired Flour Mix - (Must add to 100%)100.0%
% AP or bread46.00%240.48.5
%AP20.00%104.53.7
% spelt30%156.85.5
%toasted corn flour4.00%20.90.7
Dry yeast varies from 1-3%0.20%1.30.05
Don't forget the Salt (2% is common)2.00%13.10.5

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