The Fresh Loaf

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My imitation of Chad Robertson's Country Sourdough

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Shiao-Ping's picture
Shiao-Ping

My imitation of Chad Robertson's Country Sourdough

Have you ever seen a photo of very stiff starter wrapped up tightly in cloth then tied up in string (as if making absolutely sure that the little beasties have no way of escaping)?  I never understood the purpose of the tight string until the other day when I was writing about Chad Robertson.   A Day in the Life at the Bay Village Bakery in The Bread Builders says Chad "uses a brief two-hour final stage of leaven expansion before he mixes up his dough" (page 221).  In both of these two cases maximum natural yeast population is achieved without them further fermenting (because there will be plenty of fermentation once final dough is mixed).


Chad Robertson's rustic sourdoughs from Tartine Bakery were my most favourite during my recent stay in San Francisco.  I wanted to see if it was possible to reproduce his style of sourdough at home.  I was told that a bread cookbook is coming out soon (in addition to their existing pastry cookbook), but no date is given.  Alain Ducasse's Harvesting Excellence quotes Elizabeth Prueitt as saying that Chad's breads were hand-made from the very beginning to the very end, and that "it is one person's expression" (page 19).


By the time The Bread Builders wrote about him, Chad Robertson had acquired a mixer from Europe which helped him in meeting the growing demands for his breads.  A brief description of timeline for a typical load of breads that he baked at his (then) one-man bakery at Point Reyes, Califorina (before he and Elizabeth moved to San Francisco and opened Tartine) is as follows (according to The Bread Builders): 



  1. At 8 am, he mixes his final intermediate levain and let it sit in room temperature for two hours (note: I assume the levain is fully mature before the two-hour final expansion);

  2. At 10 am, he mixes the final dough by first putting all the ingredients or all except the levain into the mixer and running it for 2 - 3 minutes at 45 - 50 revolutions a minute;

  3. Autolyse 15 - 30 minutes

  4. Adds the levain if necessary, then mixes it for 4 - 5 minutes

  5. Bulk fermentation 4 hours (counting from 10 am to 2 pm), during which time several stretch and folds in the tub are done;

  6. At 2 pm, divide the dough and pre-shape them, then rest for 15 minutes

  7. Shape the dough and place them on the bannetons or couche dusted with a mixture of bread and rice flours;

  8. Proof in room temperature for 2 hours before going into proofing boxes (at 55F) to retard for 8 - 10 hours (Harvesting Excellence says up to 12 hours); and

  9. The next day, start baking between 4:30 - 5 am.


Based on this timeline, my formula for Chad's sourdough follows:


My formula for Chad's Sourdough


Two nights before bake day - first stage of levain build-up



  • 82 g starter @ 75% hydration

  • 164 g bread flour (i.e. two times starter amount for me)

  • 124 g water


Mix and ferment for 6 - 8 hours at 18C / 65 F (depending on your room temperature, you may need more than 2 times bread flour, or shorter or longer fermentation time for your starter to mature)


The morning before bake day - second (and final) stage of levain expansion



  • 370 g starter @ 75% hydration (all from above)

  • 370 g bread flour (I figure one time starter amount in flour is enough)

  • 277 g water


Mix and ferment for two hours only


Formula for final dough



  • 1,017 g starter (all from above)

  • 1,017 g bread flour (Australian Laucke's Wallaby bakers flour, protein 11.9%)

  • 651 g water

  • 30 g salt


Total dough weight 2.7 kg (divided into three pieces) and total dough hydration 68%



  1. I followed the timeline above but I did everything by hand.  I fully intended to fold as many times as necessary to build up dough strength but as my dough was not very wet the gluten developed very fast and by the end of first set of stretch & folds, the dough already felt silky and smooth.  I did only two sets of stretch & folds in the bowl.

  2. After the dough was divided into three pieces, I pre-shaped them to tight balls, rested them 20 minutes, then shaped them into batards and placed them on bread & rice flours dusted couche.

  3. The shaped loaves proofed for 2 hours in room temperature then went into my refrigerator to retard overnight (for 12 hours).


Bake day



  1. I baked the loaves cold (straight from the refrigerator).  I pre-heated the oven to 250C / 480F.  Once the loaves were loaded, I poured 2/3 cups of boiling hot water onto lava rocks (enormous steam was generated), and turned the oven temperature down to 230C / 450F.  They were baked for 20 minutes, then another 15 minutes at 210C / 410F, and rested for 5 minutes in turnoff-off oven.  (You can bake them for 10 minutes more if you like darker crust.)

  2. There was an impressive oven spring with this bake.


              


                 


                                                 


I am quite pleased with the result, although without rye and whole meal flours, I probably cannot call this country sourdough.  Also, Chad's country sourdough has a very rustic look (quite dark) as if from a wood fired oven. 


As I was drafting this post and looking at the black and white picture of Chad's bread in Harvesting Excellence, my daughter came by, I said to her he is the reason why I bought this book; she asked, is he "hot"?  I never understand teenagers' lingo - why "hot" and "cool" mean the same thing.


                   


                                         


                                           


The crumb is really tender and moist.  It has a very supple texture and open crumb that I did not believe I would have been able to achieve with low hydration dough.  I really don't know what hydration level is Chad Robertson's sourdoughs; I did 68% here because I wanted to have good volume and, possibly, good grigne.  Well, it worked. 


I like the flavor very much, more so than my Sourdough 50/50.


Shiao-Ping

Comments

Shiao-Ping's picture
Shiao-Ping

Well, what do you feel like, I mean, what do you fancy right now?  Clean and pure taste of flours or the wintry/autumn-ie warm butternut squash?  If you do choose to make this one, why not give the other Chad Robertson's bread a try (Bread inspired by Chad Robertson's country sourdough)?

salma's picture
salma

Just decided to make both!  Started the first Levain tonite and will play with it tomorrow morning and the rest of the day and hopefully bake on Saturday.   The piece of butternut  squash I had was no-good anymore, so I used sweet potato again and stared that too.  I will bulk ferment tonite and bake this one tomorrow.  Thanks again for your wonderful recipes. 


After baking the sweet potato, I threw in a piece in my chapati dough with a little bit of starter, dash of cumin and turmeric.  This came out nice and soft for dinner tonite.  I didnt have time to let the rolled chapatis sit to see if they would rise some, may be next time.


Salma

longhorn's picture
longhorn

I am really glad this recipe popped back up. Gorgeous crumb! Shiao-Ping, you should tell your daughter your bread is "hot"!


Well done!


Jay

Shiao-Ping's picture
Shiao-Ping

Thank you, Jay.

Laddavan's picture
Laddavan

Thank you Shiao-Ping for sharing recipe and thank you for the pictures. I llike your bread a lot. I'll try it out soon then I'll let you know.

Shiao-Ping's picture
Shiao-Ping

Let us know how you go.  Thank you for your comment.


Shiao-Ping

crumbs's picture
crumbs

That is my ideal kind of crumb. Absolutely beautiful! I'm just starting baking bread and getting crumb like that has so far eluded me. It could be partly because I am using a lot of wholegrain (mostly 100% loaves) but it's been very difficult to get large (5mm+) holes in the crumb. Although the do occasionally pop up.


The recipe is quite long so I probably won't try it as my first sourdough recipe, but I definitely want to try at some point. Great job!

Shiao-Ping's picture
Shiao-Ping

If you like wholegrains and want big holey crumbs, why not try this formula?


Shiao-Ping

la vecchia saggia's picture
la vecchia saggia

Hi,


sorry for my bad english and mistakes.. I´m italian ... I tried this bread with medium gluten organic wheat flour...now is sitting in the oven for the last 5 minutes...


It has an awful shape :-/ ... My dough was too much soft and wet... Is it right to be in such a way? Is more like a ciabatta...


My questions:


after 12 hrs of refrigerator, do you put outside down the dough and score it immediately before baking?


Did you bake on the stone or in a pan?


Do you suggest also for this bread the technique of a longer S&F to rise gluten - as per the Hamelman´s miche point a callier - instead of only four hours, as this recipe says (but I made only two hours, as per your advice)?


thank you so much


Linda


p.s. - in the meantime the crust is singing out of the oven (I made two loafs, with 2 out of 3 parts of the total amount) .


p.p.s. - in the meantime I tasted a little warm slice (I know it´s not nice to do.. but;-)) ...wonderful flavour - dry crumb - big holes;-)


I´ll try again and again I suppose, but have to develop a nicer shape...


p.p.p.s.


here a shot


Shiao-Ping's picture
Shiao-Ping

Your bread looks very, very flavourful.   And thanks for the photo.  I very much like the look of your crumb.


The shape is because of the wet dough.  It looks to me that you cannot use the same hydration that I used with YOUR flour.   My Australian 11.9% protein is problably equivalent to your 14% or even higher because your measurement is different from mine.  Anyway, not to worry, cut down at least 5% hydration next time if you are using the same flour and see if you like handlying it better.   


You score it just before you load the dough into the oven.   My bread in the post was baked on a baking stone.


Instead of a longer bulk fermentation, why not try more frequent S&F's, but be careful not to overdo it - if you see that the skin of the dough is "tearing," that means you have done too much.   Also, each time when you finish your S&F's, try turning the dough over and place it in the lightly oiled bowl (but remember to turn it back again to do the next S&F's).   It would be okay, too, to increase up to 1/2 to 2/3 hour bulk time, but you'll need to watch - I don't normally let my dough rise for more than 100%. 


If you cut down the hydration, you may find that you don't need more S&F's.  If the dough is still too soft, cut it down by 10% next time, and see how you like it.  (If you end up cutting down 10% hydration, you may need the extra 1/2 hour bulk time after all as dryier dough ferments slightly more slowly.)


Great effort, Linda.


Shiao-Ping

la vecchia saggia's picture
la vecchia saggia

Hi Shiao-Ping,


thanks a lot for the answers.


Only one thing more: did you take upside down the loaves before scoring and baking?


Ciao


Linda

Shiao-Ping's picture
Shiao-Ping

because the dough was proved right side down.  You turn over the dough, so the right side is up, to score and bake.

la vecchia saggia's picture
la vecchia saggia

Hi Shiao-Ping,


it's not like yours, but thank you very much for the recipe (I found out the mistake of last time: a wrong long fermentation of about 8-12 hours before the retard time in the fridge ;-/ ... but sure not so bad the taste of that bread ;-)


and this is a wholemeal bread with the same recipe (a little smaller)



hugs


 

Shiao-Ping's picture
Shiao-Ping

That is sure a GREAT looking bread!

la vecchia saggia's picture
la vecchia saggia

Thank you for your reply.


In your opinion, is it better to use twice the starter in some bread recipes?


For example in a first and also in a final step of the dough?


This, in order to have more lightness in the whole crumb.


Thanks


Linda

Shiao-Ping's picture
Shiao-Ping

- for lighter crumb?  Linda, are you thinking of more starter, more yeast, and more troops to do the job?   The result may be just the opposite - slightly dense and heavy, BUT very flavourful, crumb.   It is very easy to over-ferment when there is more starter vis-a-vis the flour because there is less food for the yeasts.   When the fermentation happens too much, you may compromise on your crumb flavour. 

la vecchia saggia's picture
la vecchia saggia

I've got it.


Thanks a lot for the reply and.... yes, now - with your explanation - I agree...


less food, earlier fermentation..


so... I can use twice a starter if I wont a stronger taste?


Like a wild yeast bread, right?


In Italy, a lot of us have a hydration of the wild yeast with 1 part of water and 2 parts of flour.


The taste of this bread is very strong (a little acid)..... delicious in my opinion.


bye and kisses

Shiao-Ping's picture
Shiao-Ping

Twice the mount of starter to get a "stronger" taste?  It depends on what you define as a "stronger" taste.   It is not as simple as it may sound.  Why don't you give it a try, and see what happens.  Be careful of your fermentation time. 


A "wild yeast bread"?  All sourdough breads are wild yeast breads.    Your starter - flour and water; your bread - flour and water (plus salt); so they are essentially the same thing


I think the real stiff starter with one part water and two parts flour makes a great starter. 


Would love to see more of your bread.


Shiao-Ping


 

la vecchia saggia's picture
la vecchia saggia

Yes I know that my and your starter is a wild yeast.


I meant a strong taste like a little bit acid taste, that comes from a less hydrated starter (the italian way.. 1/3 - 2/3).. like an ancient country bread from our grandfathers.


Ok, maybe it's better only to have a look here, when you have time:


http://www.cookaround.com/yabbse1/blog.php?u=26998


there is also a section only for tradizional oven baked bread (pane in forno tradizionale)


thank you for all..ciao


Linda

Aussie Pete's picture
Aussie Pete

Hi there Shiao-Ping(such a lovely name)


Great baking again. You always have great results.


I noticed you use Laucke Wallaby flour. I too use Laucke bread flour using Laucke white, German Mixed Grain and their wholemeal. I notice you wrote the protien level on their Wallaby flour is 11.9%. This is about 2% to 3% higher than the styles I've mentioned.


My 2 questions please


1) Have you used their other bread mixes I mentioned?


2) Does the higher protein level give you a different or better result of texture and taste in your baking?


I am interested to know as I have been tempted to buy the "Wallaby" flour but storing a 10 kilo bag could be difficult but I will make an effort if it is worth the result of using a higher protein flour.


I mainly buy their 2.4kilo box of white but always will have one of their others on hand for variety. At a guess I will buy 3 white to 1 of the others. I sometimes do a 50/50 mix of their flours as well. Especially with the German Grain mix as it can be a very heavy bread.


At present I have 2 sourdough starters on the go. One made on the Laucke German Grain flour(with a bit of white) and the other on plain wholemeal  but now fed on plain white flour. Both were hydrated on pineapple juice but water is now used. The wholemeal starter is only new and started to "sprout and bubble" bigtime yesterday after 5 days. I've yet to bake with this. The German Grain starter took longer to come alive and last weekend gave me my best result yet.


Thankyou in advance and Happy baking Shiao-Ping..............Cheers Aussie Pete.


PS One day when my crust and crumb look as good as yours I will learn to post some pictures of my results.


 

Shiao-Ping's picture
Shiao-Ping

Hello Aussie Pete


Lovely to hear from you and sorry for the late reply.  I had been away. 


Recently I have had a craving for grains and seeds and had been baking with Laucke's German Grain Bread Mix before I went away.  Laucke's bread mixes work quite well with sourdough baking.  The only thing that I would be careful about is not to double up the salt quantity as salt is already built into the bread mixes.  These were my German Grain sultana sourdough breads with treacle (made a couple of weeks ago):


 


            


             Both with 25% sultanas (one with 8% treacle and the other with 12% treacle)


 


                                                       


                                                                                                     (with 12% treacle)


 


                       


                                                                (with 8% treacle)


 


To me, using bread mixes to make sourdough bread is like cheating.  You are almost guaranteed success because the flour has been conditioned for performance.  When I used Laucke's Multigrain Bread Mix and made a miche back in September last year, I didn't do exactly well as I was still getting used to my starter (the crumb was not open throughout and the bottom was dense). 


If you are serious about sourdough baking, Laucke's Wallaby bread flour is the proper flour to use, not its bread mixes.  The reason is in the philosophy behind artisan baking.  The artisan baker hand-makes his/her bread and tries to bring out the true flavour of flour, unadulterated, using his/her skill in fermenting the flour.  The higher protein does make a better texture. 


If you are interested in posting photos to TFL, this link might help. 


Thanks for your comment. 


Shiao-Ping

Daisy_A's picture
Daisy_A

Greetings Shiao-Ping,


How lovely to see such beautiful looking breads.


That seems to be such good oven spring for a bread with both mixed grains and treacle.
Can I ask, did you bake it on a stone with steam or in a lidded container in order to aid the spring?


I hope you don't mind me asking for some more advice based on something that you say in this message to Aussie Pete?


I am just starting out with sourdough. I have made three loaves and am learning more with each one, including how to work with my particular starter. I have tried different kneading styles and am currently using stretch and fold, which I see you also use.


When I look at the crumb shots for your breads they look exceptional, particularly for hand kneading. I'm using a lot of rye at the moment and although my crumb and kneading techniques are getting better the earlier loaves (including non sourdough) had a slight compaction at the bottom. 


You mention that happened in your early days, when baking the multigrain miche, when you were still getting used to your starter. Were there any factors in particular that have lead you to be able to develop such beautiful open crumb structures in your loaves?


Many thanks for your consideration of this and thanks again for the beautiful shots of the bread - your breadmaking is an inspiration.


With kind regards,  Daisy_A


 


 

Shiao-Ping's picture
Shiao-Ping

Hi Daisy_A


 


I am happy that you find the two breads interesting. They were baked on a baking stone, covered by a giant stainless steel bowl which was not pre-warmed. With this method, steaming is not required as the dough is self-steamed inside the stainless steel bowl. I do make sure that the oven is very hot when the dough is loaded onto the stone. I generally pre-heat my oven to as high as my oven can go (about 250 - 260 C) for over an hour. Once the dough is loaded, I turn the oven down to about 240 C. I baked them covered for about 25 to 30 minutes, then lowered the temperature to 220 - 230 C and baked for a further 15 to 20 minutes, for a dough size of 750 grams to 1 kg.


 


If the dough is quite dry in overall hydration (say, about 60%), this method may not work well as there won't be much self-generated steam. (That means a lidded container; eg. Römertopf, will not be ideal either.)


 


You asked me if there were any factors that had lead me to better and more open crumb structure. I often wonder about that myself because, on the surface, there doesn't appear to be any major difference between how I make my sourdough bread today and how I made it in earlier days. I would say there are probably two key factors:


 


(1) My starter today is more robust - stronger and healthier.  In the early days I was too eager to make a loaf and did not refresh my starter properly. If I refreshed my starter once, I thought it were a big deal and would hurry to build the dough - the dough ended up being sub-standard.


 


(2) These days I handle my dough minimally.  I find that the less I handle (ie. knead) my dough, the better the odd for an open crumb. But the dough has to have strength or there will be no gluten structure to hold the gas bubbles in. So, it is a constant wrestle between kneading and not kneading. In the end it is a judgment as to how much is the bare minimum. I think most home sourdough bakers are sourdough purists. We don't put any commercial yeasts and we have better techniques than most commercial bakeries because we can afford the time.


 


Intuition will come from practical experience. As long as you persist, you will get better at it. There is no two ways about it.


 


This morning I baked an orange flavoured Pain au Levain with sesame on top using T65 flour:


 


            


                                                                                                             


                                    


 


The grayish colour of the crumb is from the starter which was refreshed with T110 flour. This is a simple 1-2-3 method (1 starter: 2 water: 3 flour). I shaved very, very fine orange zest from one orange into the water when I was mixing the dough. It has a very distinct orange scent.


 


Shiao-Ping

Daisy_A's picture
Daisy_A

Dear Shiao-Ping,


Many thanks for such a lovely and detailed response to my message.


You have solved a dilemma for me with your mention of the stainless steel bowl. I had wanted to attempt recipes from TFL which involved steaming in a container but couldn't find anything suitable at hand. My vintage pyrex dishes and Le Creuset casseroles don't have lids that allow for sufficient expansion and are different sizes so wouldn't stack on top of each other. Moreover I wouldn't risk heating my beloved Le Creuset dry in such a hot oven. Dutch ovens are generally imported from the USA so harder to find and expensive. But I have a stone and I can think of a great little local hardware store that should have a steel bowl, so that would open up other recipes and techniques. Thank you.


I do appreciate your reflections on the development of crumb. I am getting used to my starters and challenging myself to get better at kneading so hopefully it will come! The crumb was more open on my last, lighter loaf.


Your sesame and orange loaf looks delicious. I have enjoyed the combination of orange and seeds in Swedish rye bread, which I've made with yeast but hope to make with sourdough. I'm sure orange would be great in pain au levain.


With best wishes,   Daisy_A


 

Aussie Pete's picture
Aussie Pete

Hello Shiao Ping,


I didn't realise I might be cheating. I guess I will have to buy Laucke Wallaby flour and "raise" my standards. Thankyou for the advice. You have set me a new challenge to "rise" up to with not using a pre mix bread flour.


Although my first starter is made on Lauckes German Mixed Grain flour the second starter is made on a everyday plain wholemeal flour and is fed on plain white or plain wholemeal flour. Both started on unsweetened Pineapple juice but now I use water.


I don't get what I call a sour flavour but certainly the taste I could describe as more mature as compared to a instant loaf made on active dry yeast. The starters are only young (4-5 weeks) so maybe the sour flavour will develop more as they become older.


I've had some lovely bread from the starters latily but I will now change my direction and "hop" over to the Wallaby flour.


Thanks again for your help.   I will let you know how I go........Cheers............Pete

bnom's picture
bnom

I tried out this formula for country sourdough yesterday and was really pleased with the results (I upped the hydration a little and added about 50 grams of rye).   Moist, tender crumb,  good color and expansion,  and very mild SD flavor.  

I baked three loaves concurrently - the two on the outside of my stone developed ears - the one in the middle didn't develop ears though it was proofed and slashed the same as the other two loaves.  I've never had such a clear indicator that position of loaves in the oven (or in relation to each other) can determine bloom.

Shiao-Ping's picture
Shiao-Ping

What gorgeous looking breads you've got!  Thanks for uploading the photos.  It is exciting for me to see beautiful breads such as these you've baked. 

bnom's picture
bnom

High praise coming from you!

ovguide's picture
ovguide

Love your bread!

How did you make your first 82 g starter in your recipe for  "82 g starter @ 75% hydration"?

I have kingartherflour sourdough starter. It is 4.5 oz four + 4oz water. Can I use for "82 g starter @ 75% hydration"?

 

Thank you for your help.

 

RobynNZ's picture
RobynNZ

Goodmorning

Shiao-Ping hasn't posted here for quite sometime. I don't think she'll mind if I respond to your question.

When speaking of starters in % terms we are referring to how much water is used in relation to the flour, by weight. A 100% hydration starter is made up with equal weights of flour and water (could be 1 pound of each, 1 oz of each, 100g of each etc). For the 75% hydration starter which Shiao-Ping used to seed the first levain build, the starter was made up in a ratio of 100 flour:75 water, by weight. So 82 grams of this starter consisted of 47g flour and 35g water.

Your starter is at a ratio of 4.5 flour: 4 water, by weight. If we adjust the flour portion to 100, keeping the same ratio, we can determine the hydration of your starter. Doing this we find that your starter is at 89% hydration. Your starter has a bit more water in it than the one Shiao-Ping used.

Assuming you are going to use gram measurement as you follow the formula Shiao-Ping has shared here, I will work in grams.

Her first levain build was made up at 75% hydration and consisted of 211g flour (47g from 75% starter seed and 164g added flour) and 159g water (35g from starter seed and 124g added water).

For you to mimic this, you would take 91g of your 89% hydration starter (this will be made up of 47g of flour and 42g water), then add 164 g of flour and 117g water.

As you will see, it is a very small adjustment.

You might be interested in reading this letter from Jeffrey Hamelman of KAF on Paul's (rainbowz) blog, relating to the use of starter at different hydration levels.

Shiao-Ping's blog is a great resource.  Her chocolate loaf is suited to the season too!

Cheers, Robyn

Shiao-Ping's picture
Shiao-Ping

Hi Robyn

I had been in Taiwan and just came back to Australia yesterday.  Thank you for responding for me.  It was cold and wet in Taipei so I was very happy to come back to the sunny Queensland.  Chocolate sourdough is indeed a good choice.   The weather is unseasonably cool.  I am thinking to make something and I asked my son what he would like.  He said, anything cholcolate! 

Thanks again.

Shiao-Ping

RobynNZ's picture
RobynNZ

Goodmorning Shiao-Ping

Good to hear from you. How's progress with your place in Taiwan?

Have you been following your fellow Queenslander Phil's, 'PiP's blog'? 

Season's Greetings, Robyn

Shiao-Ping's picture
Shiao-Ping

Good morning and Season's Greetings to you too, Robyn!

Well, I am so out of touch with what's happening.  Thank you sooooo.... much for telling me about PiP's blog, such refreshing colours and bakes!  I devoured every page in one go from his first post in September, so refreshing to look at!

My apartment in Taipei is coming along quite nicely, after a few difficult twists and turns, thank you for asking, completion sometime in February.   I seem to have lost a lot of inspirations for baking since I started this apartment project early this year.   I did bake here and there but almost entirely the everyday stuff, nothing inspirational.

 

 

                                                                   

Cheers, Shiao-Ping

 

 

 

Kenny's picture
Kenny

hi Shiao-Ping

When you say:

82 g starter @ 75% hydration,

what dose this mean?

ta 

ken

Shiao-Ping's picture
Shiao-Ping

Hi, if a starter is a "liquid" starter that means the hydration is 100%, ie., equal part of flour to water. So if Ihad used a liquid starter of 82 grams, that would had meant there was 41 grams of flour and 41 grams of water. But in this particular case my starter was at 75%hydration, ie., the water content to flour is 75%. To work out exactly how much flour to water, youwould take 82 and divide it by 1.75 and you get 47 grams which will be the flour. To get the water weight then could either take 47 and  times 0.75 or you could simply subtract 47 from 82. 

Bohemian Mama's picture
Bohemian Mama

Am halfway through and refreshing my skills to learn , I watched the  video on the tartine website and  re reading this thread to  inspire, I can't put my loaves to bed till 2am due to the time I  started.. 

I am  so confused about the hyrdation thing,  really doing my head in. I  make sure I weigh to a recipe, but I  am feeling dumb I could not  prepare my own recipe.  I think I get the percentages, although I am  still roughly working it out. ..glad you have put them up and  woefully  inadequatre scales  are going to be turfed soon.

Meanwhile I appreciate those who have taken the time to post. I am learning S&F at the moment and this is my miaden try. I accidently make a couple of loaves once with crumb depicted in the  lovely pictures  above, wish I could remember.

I am new to shaping the wetter  doughs and keen to try the  basket shaping too.

Thanks for the journey shared  its a  gift to share..  what could be a closely guarded secret.

 

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